Maggie’s Nigerian Stew


Prep Time: 15 mins.

Cook Time: 15 mins.

Total Time: 30 mins.


  • 4-6 Large Tomatoes
  • 2 tablespoon tomato paste (optional)
  • 4 Red Bell Peppers
  • 2 Green Bell Peppers
  • 2 red onions
  • 3 habanero peppers
  • ⅓ of Vegetable oil
  • 10 – 15 pieces boiled and roasted protein of choice (beef, chicken, or turkey)
  • 1 cup meat stock (from boiling meat)
  • 4 cubes of Maggi
  • 1 tablespoons of salt
  • 1 ½ tablespoons of Thyme
  • Water as needed
  • For the Meat
  • salt and pepper to taste
  • 1 tablespoon thyme
  • 1 teaspoon garlic powder
  • 2 chicken bouillon cubes


  1. Start by washing and cutting meat of your choice into bite-sized cubes or pieces.
  2. Place meat in a pot and heat the oil on medium high. Add the thyme, chicken bouillon cube, salt and black pepper to taste. Cook the chicken until done and then fry until golden brown. Place the chicken on a rack set aside.
  3. Blend the tomatoes, habanero peppers, bell peppers, and onion in a blender until pureed.
  4. In a large pot heat up the vegetable oil and add the sliced onions and green onion. Fry until they turn golden brown. Add the blended tomato mixture and fry for about 25 minutes until the mixture reduces in size, turns a deep red, and the oil begins to separate from the tomatoes. Stir continuously to prevent burning at the bottom. Add the tomato paste and fry for an additional 5 minutes (optional).
  5. Add the chicken stock from chicken drippings and remainder of seasonings (dried thyme, red pepper, accent, and Maggi cubes)
  6. Stir together, and add more water if needed. Continue to simmer for 15 minutes. Serve with white rice.

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