Nigerian Meat Stew

Nigerian Meat Stew




1 hr 10 min


20 min


Tomato Sauce 7 cups
Goat Meat 12 pieces
Vegetable oil 1/2 cup
Chicken 6 pieces
Onion 1
Bouillon seasoning 3 tbsps
Cajun seasoning 2 tbsp
Thyme 2 tsp
Curry powder 2 tsp
Salt 2 tsp
It is often said that no two stews are ever the same!

This statement is not peculiar to just the Nigerian meat stew however. With African dishes, several ingredients can be added, removed or substituted and most dishes are cooked from memory, with the result that the taste of the same dish can vary from region to region, from person to person.

Nigerian meat stew is a staple for any Nigerian home. There might not be any other food in a Nigerian home, but there has to be stew.

You might notice that the display image has 4 pieces of meat. It is not proper in the Yoruba culture to serve an odd number of meat pieces, other than one. You can only serve 1, 2, 4, 6…etc.

Stew is eaten with several dishes, including, but not limited to rice(especially rice), dodo, bread etc.

Prep Steps! 🙁

  1. Dice/slice the onion.
  2. In a pot, add meat, and season with 1/2 the onion, 1 tsp salt, 1 tbsp bouillon seasoning, 1 tbsp Cajun seasoning, 1 tsp thyme, 1 tsp curry and enough water to almost cover the meat. In this illustration, I used goat meat and chicken. Since goat meat is a tougher cut of meat, I start by cooking it first and add the chicken after cooking the goat for about 25 mins in a pressure cooker. I cooked the chicken with the goat meat for another 10 mins. Save the stock.
  3. Note:If you use goat meat without the skin, it will be fine to go straight into the tomatoes, however with the skin, it tastes much better if you grill/bake in the oven first. Baking is the healthier alternative to frying and has just about the same great taste. If you are not in a hurry, always bake before adding the meat to the stew!

    Seasoning meat

    Adding spices to the meat!

  4. While the meat is cooking, prepare your tomato sauce. See this post on tomato sauce.
    1. Cooking! 🙂

      1. Once the meat is cooked, I bake it at 350F for about 20 mins, and change the setting to broil at 500F for 5 more mins.
      2. While the meat is in the oven, heat the oil on medium. Once the oil is hot (you can drop in a small piece of onion to verify), add in the remaining 1/2 onion and the spices.
      3. Flavoring the oil

        Flavoring the oil!

      4. After 2 mins, pour in the tomato sauce.
      5. Flavoring the oil

        Starting to cook the tomato sauce!

      6. I only let the tomato sauce cook for 10 mins before adding in the baked meats. Add a cup of the stock.
      7. Stir in the meats making sure to let them soak in the stew and cook for another 10 mins.
      8. Flavoring the oil

        Nigerian meat stew is ready!

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  1. i love the idea of baking instead of frying the meat

    • I hate frying! My primary reason is because it tends to end up being messy and smoky. On the plus side, it’s not good for me. Plantains are the only things I fry, and even then, I hardly eat dodo. Did I just type that? Oops…

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