In Nigeria, praised especially for its ingenuity, people are currently grappling with a new culinary challenge: the soaring cost of fresh tomatoes.
Traditionally, fresh tomatoes are the cornerstone of Nigerian stew, a beloved sauce made from a harmonious blend of tomatoes, red onions, and chillies.
However, in recent times, the price of farm-fresh tomatoes has more than tripled, turning a kitchen staple into a luxury.
In a country where stews are the foundation of almost every meal, this sudden spike in prices has many Nigerians seeking creative ways to maintain their cherished culinary traditions without relying on fresh tomatoes.
Here are five substitutes that can help preserve the heart and soul of Nigerian stew.
Pumpkin
Pumpkins are packed with vitamins A and C, potassium, and fibre. They are also low in calories but high in antioxidants, making them great for boosting overall health and supporting immune function.
To use pumpkin in place of tomatoes in Nigerian stew, peel and cut them into cubes. They can be added early in the cooking process as they take time to soften and break down, thickening the stew and adding a creamy texture. Their mild, slightly sweet flavour pairs well with spices like cinnamon, nutmeg, and cloves, which can be added to the stew for depth.
Red Bell Peppers
Red bell peppers are rich in vitamins A and C, providing powerful antioxidants that support immune function and skin health. They also contain vitamin B6, folate, and fibre, which aid in metabolic processes and digestive health.
When using red bell peppers in a stew, you can chop them into small pieces or strips and sauté them with onions and garlic as a base. Their sweet and slightly tangy flavour complements a variety of ingredients, adding both colour and nutritional value to your dish.
Carrots
Carrots are an excellent source of beta-carotene, which the body converts into vitamin A, crucial for vision, immune function, and skin health. They also provide fibre, vitamin K, and potassium.
In a stew, carrots can be sliced or diced and added early in the cooking process as they take longer to soften. Their natural sweetness enhances the overall flavour of the stew.
Cucumbers
Surprisingly versatile, cucumbers can be blended with onions and fresh peppers to create a tomato-free stew base. Ensure to remove the seeds before blending, and use the extracted cucumber juice to enhance the stew’s consistency and flavour.
Eggplant
Eggplants are a good source of fibre, vitamins B1 and B6, and potassium. They also contain phytonutrient that protects cell membranes from damage.
In a stew, eggplant can be cut into cubes and sautéed with other vegetables or added midway through the cooking process. Its spongy texture allows it to absorb the flavours of the stew, becoming tender and rich. Eggplant adds a unique, slightly smoky flavour and a meaty texture, making it a hearty addition to vegetarian stews.
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