Rice and Stew
Rice and stew is the Sunday constant: plain white rice with a long-simmered tomato stew (obe ata) and whatever protein the week afforded. It is simple on the plate and deep in memory: the stew made ahead, the rice fresh, the table set before church let out.
- Time
- 2 hr
- Serves
- 6–8
- Patience
- Some patience
- Occasion
- Sunday dinner
Where this dish comes from
Across Nigerian homes, Sunday rice and stew is less a recipe than a ritual. The stew, fried until oil rises, rich with bell peppers and scotch bonnet, is often made in bulk and reheats through the week. The rice is always plain, fluffy, and white, a canvas for the stew.
This template pairs the two components as they are served together. For a deeper dive into the stew alone, see Nigerian Red Stew (Obe Ata) in this collection.
Ingredients
Obe ata (tomato stew)
- 1/3 cup (80 ml) palm oil or neutral oil
- 1 large onion (about 8 oz / 225 g), half blended with tomatoes, half sliced
- 6 ripe plum tomatoes (about 1 1/2 lb / 680 g), blended smooth
- 2 red bell peppers, blended with tomatoes
- 1–2 scotch bonnet peppers, blended or whole
- 3 tbsp (45 g) tomato paste
- 2 seasoning cubes, crushed
- 1 tsp dried thyme
- 2 lbs (900 g) chicken pieces (drumsticks and thighs) or beef stew meat
- 1 tsp salt, plus more to finish
White rice
- 3 cups (600 g) long-grain rice, rinsed
- 4 1/2 cups (1 L) water
- 1 tsp salt
The method
Step 1: Season chicken or beef with salt and half a seasoning cube. Set aside while you build the stew base.
Step 2: Blend tomatoes, bell peppers, scotch bonnet, and half the onion until smooth. Set aside.
Step 3: Heat palm oil in a heavy pot over medium. Fry sliced onion until soft, 4–5 minutes. Add tomato paste and fry, stirring, until it darkens and smells rich, about 3 minutes.
Step 4: Pour in the blended pepper mix. Add thyme and remaining seasoning cube. Simmer uncovered, stirring occasionally, until the stew thickens and a layer of red oil floats on top, 25–35 minutes. The raw tomato smell should be completely gone.
Step 5: Add seasoned meat to the stew. Add 1/2 cup (120 ml) water if needed. Cover and simmer until meat is cooked through and tender: 30–40 minutes for chicken, up to 90 for beef. The stew is done when oil beads on the surface and the meat falls off the bone (for chicken).
Step 6: While stew simmers, cook rice: bring water and salt to a boil, add rinsed rice, stir once, cover, and cook on low 18–20 minutes until tender. Rest 5 minutes, then fluff.
Step 7: Serve rice in mounds with stew and meat ladled over the top. Some families mix on the plate; others keep them separate until eating.
Family notes ✎
- The stew often tastes better on day two: many families cook it Saturday for Sunday.
- Fried plantain on the side is common in Yoruba households; Igbo Sunday tables may add a soup instead.
- Beef stew versions cook longer and may include iru (locust beans) for depth.
Substitutions
- Preferred: Red palm oil for authentic color and flavor in the stew.
- Preferred: Fresh plum tomatoes in season; canned whole tomatoes (1 large can) off-season.
- Emergency: Vegetable oil plus 1 tsp paprika if palm oil is unavailable.
- Emergency: Turkey wings or oxtail instead of chicken for a richer Sunday pot.
On the calendarSunday after church, family check-ins, and the meal that meant everyone was home.
Go deeper
The Nigerian-American Table
Nigerian home cooking for the diaspora kitchen: 51 recipes, a U.S. pantry guide, and the occasion behind every dish.
Get the guide, $29
