Delicious Nigerian chicken fish stew, comforting, and deeply flavorful dish that holds a special place in the heart of West African cuisine. Known for its vibrant red color, irresistible aroma and bold taste, this tomato-based stew is a common food in Nigerian homes.
What makes Nigerian stew so special is how simple it is to prepare, everyday ingredients into a rich and satisfying meal. The base of the stew is a smooth blend of fresh tomatoes, red bell peppers, Scotch bonnet peppers and onions — a mixture that’s simmered slowly until it becomes thick and flavorful. Layered with spices, herbs and seasonings.
Beyond taste, Nigerian stew is a symbol of family togetherness. It’s the kind of dish that fills the home with mouthwatering aromas and brings everyone to the table.
Whether prepared for a regular family dinner or a festive celebration, this stew is always a crowd-pleaser classic Nigerian favorite right in your kitchen. In this post, you’ll learn how to make Nigerian stew with chicken and fish step by step.
Ingredients For Delicious Nigerian Chicken Fish Stew
Here’s everything you need to prepare a rich and flavorful Nigerian stew with chicken and fish:
For the Stew Base:
8 large fresh tomatoes
4 red bell peppers (tatashe)
2 Scotch bonnet peppers (ata rodo) – adjust for more heat
2 medium onions
3 tablespoons tomato paste (optional, for color and depth)
For the Protein:
1 whole chicken (cut into pieces)
4–6 pieces of fish (e.g., mackerel or tilapia)
Salt and seasoning cubes
1 teaspoon thyme
1 teaspoon curry powder
2 cloves garlic (minced)
1-inch piece ginger (grated)
For Frying and Cooking:
1 to 1½ cups vegetable oil (or palm oil for a traditional taste)
2 bay leaves (optional)
Salt and seasoning to taste
Prepping Your Ingredients
Step 1: Season and Cook the Chicken
Star by washing and seasoning your chicken with salt, seasoning cubes, curry, thyme, garlic, and ginger. Add a little water and cook until tender. Once done, set the chicken aside and reserve the flavorful stock for the stew.
Step 2: Season and Fry or Grill the Fish
Wash the fish thoroughly, season lightly with salt and seasoning cubes, and allow it to marinate for about 15–20 minutes. Fry the fish until golden brown or grill it for a healthier option. Set aside.
Step 3: Blend the Stew Base
Blend the tomatoes, bell peppers, Scotch bonnets, and one onion into a smooth mixture. For a richer flavor, you can boil this mixture for 20–30 minutes to reduce excess water before frying.
Steps to Cook Nigerian Chicken Fish Stew
Step 1: Heat the Oil and Fry the Onions
In a large pot, heat the vegetable oil over medium heat. Add the chopped second onion and sauté until fragrant and lightly golden. This step builds the flavor base of your stew.
Step 2: Add Tomato Paste and Fry
If you’re using tomato paste, stir it into the oil and fry for 2–3 minutes. This deepens the flavor and color of your stew.
Add the Blended Pepper Mix
Step 3: Carefully pour in the blended tomato and pepper mixture. Stir well and cook on medium heat, stirring occasionally to prevent burning. Fry this sauce for 20–30 minutes or until the oil begins to separate from the tomato mixture. This is key to achieving that deep, rich flavor Nigerian stew is known for.
Step 4: season the stew with salt to taste, seasoning cubes, curry, thyme, and bay leaves. Add the reserved chicken stock gradually, stirring as you go.
Let it simmer for another 10 minutes to allow the flavors to meld toge
Step 5: Add the Chicken and Fish
Gently add your cooked chicken pieces and fried or grilled fish into the stew and allow them to absorb the flavors for 5 minutes. Finally and simmer for 5 minutes. Be gentle to avoid breaking the fish.
Serving suggestions
Nigerian stew pairs perfectly well with a wide variety of common foods. Serve it hot with plain white rice, boiled yam, beans, fried or boiled plantains. Eba, pounded yam or other swallow foods and fresh bread for dip.
(FAQs)
1. Can I make Nigerian stew without frying?
Yes, you can simmer the blended mixture instead of frying, though the flavor will be milder. Frying enhances depth and richness.
2. What type of fish is best for Nigerian stew?
Mackerel, tilapia, or catfish are excellent choices because they hold their shape well during cooking.
3. Can I freeze Nigerian stew?
Absolutely! Nigerian stew freezes well for up to a month. Store it in airtight containers and reheat gently before serving.
4. Why is my stew sour?
If the tomato mixture isn’t fried thoroughly, it may taste sour. Fry until the oil separates — that’s the key sign it’s ready.
