Step 1

Boil, and fry chicken and beef meat; set aside. You can air the chicken and beef after boiling if you have an air fryer!

Step 2

Add tomatoes, onions, fresh bell pepper, and garlic in the blender and blend away. Ensure that the blend is up 12 cups (wow, that sounds like a lot; yep!) Cut/slice the other half of the onion and set aside.

Step 3

Open the can of tomatoes paste, put it into a bowl and add 2 cups of chicken broth, mix well and set aside.

Step 4

Place a clean pot on the stove, set your stove to medium-high. Add oil, allow to heat up then add 1 teaspoon of salt and chopped onions. Sauté onions until translucent, about 3-5 minutes depending on the quantity. After the onions are ready add the tomato blend, give a good stir and place the lid on the pot.

Step 5

Allow to cook for about 20 – 25 minutes depending on the quantity of the tomatoes. Ensure to stir every 5-7 minutes as it is cooking to avoid burning; also, lower heat before opening the lid to avoid hot splashes.

Step 6

After the said time, stir very well, and add the remaining ingredients: the already mixed tomato paste and chicken broth, ground red pepper, dry thyme, nutmeg, Maggi, and Knorr cubes, curry powder, and the remaining salt, mix very well and cover the pot to cook for another 25-30 minutes.

Step 7

Add the remaining 2 cups of chicken broth after the said time, and stir again. You may also add additional one cup of water if you do not wish to have a very thick stew. Cover, turn the heat up to medium and allow to cook for 10 more minutes.

Step 8

After 10 minutes, reduce the heat, and open the pot; then gently add the already fried chicken/meat. Ensure that the chicken/meat and stew combines very well, taste for flavor (and add more so salt, pepper or Maggi if so desire.)

Step 9

Allow to simmer for additional 10 – 12 minutes on low – medium heat, and your Nigerian tomato stew is ready. Serve with rice or any other thing.