This is how to make egg stew for rice in Nigeria
To make egg stew for rice, we use just a few ingredients. If you can make tomatoes sauce, then you can make tomatoes stew because the only difference is that here you add some water to the egg before or after whisking. The addition of water makes the egg less lumpy and gives some soupy texture to the stew. The soupy sauce adds taste to my boiled rice or pasta.
Egg stew is great for boiled rice and for boiled pasta too. Most people who don’t like serving Nigerian tomatoes stew with rice, prefer egg stew on their boiled rice.
This quantity feeds 5 or more persons.
INGREDIENTS FOR EGG STEW
I used:
- 5 Eggs
- 3 Fresh tomatoes
- 2 Red bell peppers (Tatashey)
- 2 Green bell peppers
- 1 medium sized Onion
- Soya oil
- Seasoning to taste
- Salt to taste
- 1/2 teaspoon Curry
- A pinch of dried Thyme
- 1 glass of Water
No other pepper added because my kids don’t like spicy food. You can add more peppers for that peppery stew. Scotch bonnets ( ata rodo) would be nice.
DIRECTIONS TO MAKE EGG STEW FOR RICE OR PASTA
- First get the ingredients ready by washing and chopping vegetables as shown, then break eggs into a large bowl, add the water and half ingredients. Whisk the egg and set aside.
- Heat the oil in a pot and add the ingredients with your seasoning cube, stir briefly and add the whisked egg.
- Do not stir immediately after adding the egg, allow it to boil before stirring.
- Check for taste and add seasoning or salt if needed. Let it cook for another minute or more depending on your tase. Be checking by tasting to see that you are okay with the result.
- Turn off the heat and serve egg stew with boiled rice or pasta.
The only difference between this egg stew and the usual Nigerian egg sauce is the addition of water to make it soupy and good for rice.
This was served with a mixture of basmati rice and macaroni and it tastes really wonderful.
Let’s eat!
