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Tomato Rice

Also known as Tomato Rice (Nigerian Stew Rice)

Tomato Rice — simply boiled white rice served with Nigerian tomato stew — is the most universally eaten rice preparation in Nigeria and arguably the foundation of the entire Nigerian rice culture. Before Jollof Rice became the party standard, this combination was how Nigerians ate rice at home daily: a bowl of perfectly cooked plain white rice with generous Nigerian red stew spooned over the top.

Tomato Rice, Nigerian cooking

Ingredients

  • 3 big cups of long-grain rice, washed
  • Water and salt for boiling FOR THE TOMATO STEW:
  • 5 big ripe tomatoes, blended
  • 3 Tatashe (red bell peppers), blended
  • 3 Atarodo (hot chilli peppers), blended
  • 1 big onion, sliced
  • 3 cooking spoons of vegetable oil
  • 1 big handful of beef or chicken, cooked
  • 1 big handful of smoked fish — optional
  • 2 big handfuls of ground crayfish
  • 3 seasoning cubes (Knorr), crushed
  • Salt to taste

Method

  1. 01

    Boiling the White Rice. Place washed rice in a pot. Add enough water to cover by 2 finger-widths above the rice. Add salt. Bring to a vigorous boil, then reduce to medium-low. Cook covered for 18 to 20 minutes until water is absorbed and rice is fully cooked. Do not lift the lid during cooking. Allow to rest covered for 5 minutes after cooking.

  2. 02

    Making the Tomato Stew. Heat oil in a wide pot. Add onion and fry 2 minutes. Add blended tomatoes, Tatashe and Atarodo. Fry vigorously for 20 to 25 minutes, stirring regularly, until deeply cooked and oil floats on top. Add cooked meat, smoked fish, ground crayfish, seasoning cubes and salt. Simmer for 10 minutes.

  3. 03

    Serving. Plate the white rice and spoon the tomato stew generously over the top. Serve immediately.

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