List of Thickening Ingredients in Nigerian Tomato Stew
Fresh Tomatoes: Provide natural body, flavor, and vibrant red color. Blending and simmering them properly helps reduce water content and form the base of the stew’s thick texture.
Tomato Paste: A concentrated form of tomatoes that intensifies both color and flavor while quickly adding richness and depth to the stew.
Fresh Peppers: Add heat, spice, and thickness. Peppers like Scotch bonnet or chili blend into the stew, giving it structure and a fiery kick.
Tatashe (Red Bell Peppers): Contribute natural sweetness and enhance the stew’s body and color, helping balance the acidity of fresh tomatoes.
Shombo (Long Red Chilies): Infuse the stew with heat and density, creating a smooth, flavorful sauce when blended with tomatoes.
Bell Peppers: Provide a mild, sweet base that enriches both color and texture. They’re particularly useful for thickening the stew naturally without overpowering spice.
Onions: When blended and cooked down, onions thicken the sauce while enhancing aroma and adding a subtle sweetness that rounds out the flavors.
Corn Flour: Acts as a quick thickener when added in small amounts to watery stew. It’s used sparingly to avoid altering the taste, but it binds the sauce beautifully when mixed with a little water before adding to the pot.
