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Tomato and Onion Fry Base

Also known as Tomato and Onion Fry Base (Nigerian Stew Foundation)

The Nigerian Tomato and Onion Fry Base — sometimes called the Stew Base or simply the Base — is the most important prepared cooking foundation in Nigerian cuisine. It is made by frying a large batch of blended fresh tomatoes, Tatashe and Atarodo in palm oil or vegetable oil for 25 to 30 minutes until deeply cooked, dark and concentrated, then stored ready for use as the starting point of any stew, soup or sauce.

Tomato and Onion Fry Base, Nigerian cooking

Ingredients

  • 8 big very ripe tomatoes, blended
  • 5 big Tatashe (red bell peppers), blended
  • 4 Atarodo (hot chilli peppers), blended — adjust to heat preference
  • 3 big onions — 2 blended with the peppers, 1 finely sliced separately
  • 5 cooking spoons of palm oil or vegetable oil
  • 1 big tablespoon of tomato paste — deepens colour and flavour
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste

Method

  1. 01

    Heating the Oil. Heat 5 cooking spoons of oil in the largest available pot over medium-high heat until hot and shimmering.

  2. 02

    Frying the Tomato Paste. Add the tomato paste to the hot oil. Fry for 3 to 5 minutes, stirring constantly, until the paste has darkened and separated from the oil slightly. This step deepens the colour of the base significantly.

  3. 03

    Adding the Blended Peppers. Add all the blended tomatoes, Tatashe, Atarodo and onion to the hot oil. The mixture will splatter aggressively — stir immediately and reduce the heat slightly. Stir very well to combine with the tomato paste.

  4. 04

    The Long Fry — The Key Step. Fry the pepper mixture continuously for 25 to 35 minutes, stirring every 5 minutes to prevent sticking and burning at the bottom. The base is ready when it has reduced dramatically, turned a deep, dark reddish-brown, the oil is floating clearly and separately on the top and the watery, raw tomato smell has been completely replaced by a deep, caramelised, roasted pepper aroma.

  5. 05

    Seasoning. Add the finely sliced onion, crushed seasoning cubes and salt. Stir and cook for 5 more minutes. Remove from heat. Cool completely before storing.

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