Tomato Stew (Obe Ata)

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 6

Ingredients

• 8 large fresh tomatoes (or 2 cans whole plum tomatoes)
• 4 red bell peppers (tatashe)
• 2 scotch bonnet peppers (adjust to taste)
• 1 large onion, blended
• 1 medium onion, sliced
• 1 cup vegetable oil or palm oil
• 2 tablespoons tomato paste
• 2 teaspoons ground crayfish (optional)
• 2 seasoning cubes
• 1 teaspoon thyme
• 1 teaspoon curry powder
• Salt, to taste
• 1 cup beef, chicken, turkey, or assorted meat stock
• Cooked meat or fish of choice (optional but traditional)

Directions

1. Blend the base:
   Blend the tomatoes, red bell peppers, scotch bonnet peppers, and one onion until smooth.
2. Reduce the tomato mixture:
   Pour the blended mixture into a pot and cook on medium heat, stirring occasionally, until most of the water evaporates and the sauce thickens (about 15–20 minutes).
3. Heat the oil:
   In a separate large pot, heat the oil over medium heat until hot but not smoking.
4. Fry the stew base:
   Add the sliced onions and fry until fragrant and lightly golden. Stir in the tomato paste and fry for 3–5 minutes to remove the raw taste.
5. Combine and cook:
   Add the reduced tomato mixture to the pot. Stir well, cover partially, and cook for 15–20 minutes, stirring occasionally, until the oil rises to the top.
6. Season the stew:
   Add stock, seasoning cubes, thyme, curry powder, crayfish (if using), and salt. Stir to combine.
7. Add protein (optional):
   Add cooked meat or fish and simmer for another 5–10 minutes so the flavors meld.
8. Taste and adjust:
   Adjust seasoning as needed. The stew should be rich, deep red, and slightly smoky.