The Curious Kitchen — Homemade Food Recipes, Experiments & Stories

When you cook regularly at home, you start to notice that cooking is not only about recipes… it is also about seasons. There are periods when fresh tomatoes and tatashe suddenly become very expensive or even hard to find in the market.

During those times, my mum never stressed herself. She would simply bring out her stored dehydrated tomatoes and peppers. She always bought them in bulk and kept them for days like that.

Honestly, I didn’t pay much attention to it while growing up. But almost a year ago, I decided to try it myself. What started as a small experiment quickly became a habit. I realised the dehydrated tomatoes were far cheaper than fresh ones, and I could buy more for less money. The best part? I didn’t need to add tomato paste at all.

Yes, the stew is not that bright red colour we are all used to seeing, but the taste… the taste is so rich and comforting. It actually reminds me of homestyle cooking — the kind of stew you eat with hot rice after a long day.

For almost a year now, this is how I cook chicken stew for my family. It is simple, less acidic, and full of flavour. If you have ever wanted a Nigerian chicken stew without tomato paste that still tastes complete, this recipe might surprise you.

Why I Cook Chicken Stew Without Tomato Paste

One thing I noticed almost immediately after switching to dehydrated tomatoes and tatashe was how much easier the cooking process became. Normally, when you cook Nigerian stew with fresh tomatoes, the longest part is frying the blended pepper mix. You have to stand by the pot, keep stirring, and wait patiently for the water to dry before the real frying even begins. If you rush it, the stew tastes sour and the oil will not float properly.

But with dehydrated tomatoes, that stage changes completely. Because most of the moisture has already been removed, the pepper mix thickens much faster in the pot. Instead of standing over the stove for almost an hour, the frying time reduces drastically. The oil separates quicker, the aroma develops earlier, and you don’t spend the whole afternoon watching one pot of stew.

Another reason I stopped using tomato paste is the taste. Tomato paste can sometimes make stew too tangy or slightly metallic if not fried very well. The dehydrated tomatoes, however, give a deep, cooked flavour without that sharpness. The stew tastes fuller and more homely, even though the colour comes out a bit brownish instead of bright red.

So for me, it is not just about saving money — it saves time, reduces stress, and still gives a very satisfying stew. If you are cooking for your family, especially on busy days, this method is honestly a small kitchen hack that makes a big difference.

Ingredients

For the Base

3 cups dehydrated tomatoes

1½ cup dehydrated tatashe (red bell pepper)

1 small hand ginger

5 big cloves garlic

2 medium onions

Hot water (for soaking)

Clean water (for washing and blending)

For the Chicken

2 whole chickens (cut into serving pieces)

1 big onion (chopped)

4 seasoning cubes

1 tablespoon chicken seasoning

1 teaspoon curry powder

1 teaspoon thyme

Salt to taste

1 teaspoon grated ginger (optional)

1 teaspoon minced garlic (optional)

For Frying the Stew

2–2½ cups vegetable oil (stew needs enough oil to fry properly)

2 medium onion (sliced)

1–2 seasoning cubes (adjust to taste)

½ teaspoon curry powder

½ teaspoon thyme

1–1½ cups chicken stock (from boiling the chicken)

Salt (if needed)

How To Prepare the Dried Tomato & Tatashe Pepper Mix

This is the real secret of this stew. Because we are not using fresh tomatoes or tomato paste, this part determines the final taste.

Step 1

Pick through the dehydrated tomatoes and tatashe and remove any stones or bad pieces. Place them in a bowl and pour hot water over them.

Step 2

Allow to soak for 20–30 minutes until they soften properly.

After soaking, pour away the soaking water. Now wash the peppers thoroughly several times. Rub them gently inside the bowl while rinsing — sand usually settles at the bottom.

Repeat washing until the water is completely clear of sand. Do not skip the washing stage. Dried peppers almost always contain dust or sand from the drying process.

Step 3

Add the softened tomatoes and peppers into a blender. Add onions, ginger, garlic and a little clean water (just enough to help the blades move).

Blend until smooth but slightly thick — not watery. Set aside.

Your stew base is ready.

Preparing the Chicken

• Wash the chicken pieces properly.

• Place in a pot and add: chopped onions curry powder, thyme, seasoning cubes, chicken seasoning, salt, a little ginger and garlic (optional). Add a small amount of water.

• Cook for 20–30 minutes until the chicken is tender.

• Remove from the fire and set aside.

Note: personally whenever I’m cooking stew, I don’t fry my chicken (healthier option, less frying)!

How To Cook the Chicken Stew

Step 1

Heat vegetable oil in a pot (the oil should be a bit generous — stew needs oil to fry properly). Add sliced onions and sauté for about 1 minute.

Step 2

Pour in the blended dried tomato mixture.

Cook on medium heat and stir occasionally.

At first it will look thick and dull — don’t worry. Because the peppers were dehydrated, the water will dry much faster than fresh tomatoes.

Allow it to fry for about 15–25 minutes.

Stir from time to time so it does not burn.

You will notice:

• the colour becomes deeper
• the smell becomes richer,
• the oil begins to rise to the top.

That is when the stew is properly fried.

Step 3

Add curry, chicken seasoning and seasoning cubes.

Pour in the chicken stock gradually and stir. Add more water if needed. Taste and adjust salt.

Add the cooked chicken.

Allow to simmer on low heat for 10–15 minutes so the chicken absorbs the sauce.

Your stew is ready.

What Makes This Stew Different

• This stew will not be bright red like tomato-paste stew.

• The colour is slightly brownish-red and that is normal. In fact, that deeper colour is a sign the tomatoes were properly cooked and concentrated.

• The taste is richer, less acidic, and you won’t get that raw tomato aftertaste.

• Also, you spend far less time frying compared to fresh tomato stew.

Recommended Kitchen Tools

Some of the links below are affiliate links. This means I may earn a small commission at no extra cost to you if you make a purchase.

• Food Dehydrator – Ideal for making your own dried tomatoes and peppers when they are abundant in season.
• Non-stick cookware set – makes frying your tomatoes so easy and avoid burning. Saves you the stress of scrapping and trying to wash burnt bottom pot.
• High-Speed Blender – Makes blending soaked ingredients quick and easy.

Serving Suggestions

Serve this chicken stew hot over a plate of freshly cooked white rice — honestly, that is still the number one way we eat it at home.

The slightly deep, brownish colour might not be the bright party-red stew people expect, but once it touches hot rice and the aroma rises, nobody complains.

It also goes very well with:

• boiled yam
• boiled plantain
• bread (very underrated, especially for quick breakfast)
• jollof rice base (just mix small stew inside plain rice)
• spaghetti or macaroni

Storage & Reheating

One thing I really like about this dehydrated tomato stew is that it stores very well.

In the fridge

Allow the stew to cool completely first.

Transfer into a clean container with a tight lid and refrigerate.

It will keep well for 4–5 days.

In the freezer

Portion the stew into small containers or nylon bags (the way many Nigerian mums do 😄).

Freeze and use whenever needed. It keeps for up to 1–2 months.

Reheating

From fridge: warm on low heat in a pot for a few minutes. If it becomes too thick, add 2–4 tablespoons of water and stir.

From freezer: thaw first, then reheat.

Avoid microwaving on high immediately — stew oil can splatter and the bottom may burn while the top stays cold.

Frequently Asked Questions

1. Why is my chicken stew not bright red?

That is completely normal with this recipe. Because we are using soaked dehydrated tomatoes and tatashe instead of fresh pepper and tomato paste, the stew turns a deeper brownish-red colour. It may not look like party stew, but the flavour is actually richer and more concentrated.

2. Can I still add tomato paste?

Yes you can, but honestly it is not necessary here. The dehydrated tomatoes already have a strong taste. Adding tomato paste will only make the stew redder, not tastier. I stopped using tomato paste in this recipe and I really don’t miss it.

3. My blended pepper is very thick after soaking and blending. What should I do?

Just add a little water while blending until it pours easily. Dehydrated peppers absorb a lot of water, so thickness is expected. Don’t worry — it will still fry properly.

4. Can I blend without washing after soaking?

It’s better to wash it again. Dehydrated tomatoes and tatashe sometimes contain sand or tiny particles from drying and storage. After soaking, rinse thoroughly before blending to avoid a gritty stew.

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