1 Delicious Nigerian Fried Palm Oil Stew

1 Delicious Nigerian Fried Palm Oil Stew pinit View Gallery 1 photo

1 Delicious Nigerian Fried Palm Oil Stew
In the mood for a flavor explosion? Dive into Nigerian Fried Palm Oil Stew! This aromatic dish isn’t just colorful; it’s a party in your mouth. Choose your protein—tender chicken, beef, or fish—all simmered in a rich palm oil base bursting with vibrant spices. Savory and slightly sweet notes dance together in every bite, a true taste of Nigerian cuisine. Spoon it over fluffy white rice for a soul-warming meal that will leave you wanting more.

1 Delicious Nigerian Fried Palm Oil Stew

Prep Time 10 mins Cook Time 73 mins Total Time 1 hr 23 mins
Servings: 6


1 Delicious Nigerian Fried Palm Oil Stew
Calling all food adventurers and spice enthusiasts! Embark on a delicious trip to Nigeria with Fried Palm Oil Stew, a vibrant and flavorful dish that will tantalize your taste buds. This aromatic stew is a symphony of textures and tastes, boasting tender meat simmered in a rich palm oil base infused with a symphony of spices.

The beauty of Nigerian Fried Palm Oil Stew lies in its vibrant presentation and complex flavor profile. Here's what makes it so special:
The stew's vibrant red hue comes from the generous use of palm oil, creating an eye-catching dish. The addition of colorful vegetables like bell peppers, tomatoes, and onions adds another layer of visual appeal.
The stew is infused with a blend of warming spices like nutmeg, curry powder, thyme, and chili peppers. This aromatic mix creates a captivating fragrance that will have your mouth watering before you even take a bite.
Don't be intimidated by the spices! Nigerian Fried Palm Oil Stew achieves a perfect balance between savory and slightly sweet notes. The richness of the palm oil is complemented by the sweetness of tomatoes and peppers, resulting in a delightful flavor profile.
Traditionally, this stew is made with a variety of meats, including chicken, beef, or fish. Each protein offers a unique texture and flavor, allowing you to customize the dish to your preference.

Palm oil is the heart and soul of this Nigerian stew. It adds a unique richness, a vibrant color, and a slightly nutty flavor. While some substitutes exist, palm oil is irreplaceable for achieving the authentic taste of this dish.

Palm Oil: The star of the show, providing richness, color, and a subtle nutty flavor.
Meat: Choose your protein! Boneless, skinless chicken thighs, cubed beef, or firm white fish like catfish or tilapia are all excellent options.
Vegetables: Diced onions, tomatoes, and bell peppers add flavor, texture, and vibrant color.
Spices: Curry powder, thyme, nutmeg, and chili peppers are the foundation of the spice blend. You can adjust the amount of chili peppers to your desired level of heat.
Stock: Chicken or vegetable stock adds depth and flavor to the stew.
Other Ingredients: Tomatoes (fresh or canned), tomato paste, crayfish (optional—adds a seafood flavor), chopped spinach, or other leafy greens (optional).

Unlike many stews, Nigerian Fried Palm Oil Stew undergoes a unique cooking process. Here's a breakdown of the basic steps:
1. Par-cook the meat (optional): This step is optional but can help ensure the meat is cooked through evenly. You can brown the meat in a pan with a little oil before adding it to the stew.
2. Heat the Palm Oil: Heat the palm oil in a large pot or Dutch oven over medium heat. The oil should be hot but not smoking.
3. Sauté the Aromatics: Add chopped onions and cook until softened and translucent. This step releases the fragrance of the onions and forms the base of the flavor.
4. Introduce the Spices: Add the curry powder, thyme, and nutmeg to the pot and cook for a minute, allowing the spices to release their aroma.
5. Incorporate the Vegetables: Add the diced tomatoes, bell peppers, and any other vegetables you're using. Cook for a few minutes, allowing them to soften slightly.
6. Simmer with stock: Pour in the stock and bring to a simmer. Let the mixture simmer for about 10 minutes to allow the flavors to meld.
7. Add the Protein: Gently add the chosen protein (chicken, beef, or fish) to the simmering broth.
8. Tomato Magic: Add the tomatoes (fresh or canned) and tomato paste. Stir to combine and allow the stew to simmer for another 15-20 minutes, or until the meat is cooked through.
9. The Frying Stage: This is where the magic happens! Increase the heat to medium-high and allow the stew to come to a gentle boil. The palm oil will separate from the broth and start to "fry" the stew. Continue simmering and stirring occasionally until the palm oil floats on top and the stew thickens slightly.
10. Finishing Touches: Once the stew is thickened and the oil has separated, adjust the seasonings with salt and pepper to taste. You can also add chopped spinach or other leafy greens.



  1. Grab your food processor and give the bell peppers and 1.5 onions a rough chop.

  1. Set them aside for later.

  1. Boil the stockfish and catfish fillets in water with some salt until they're nice and soft.

  1. Set them aside to rest.

  1. Pour the palm oil into a pan and heat it over medium heat.

  1. Once it's hot, add half of the chopped onion and cook it for about 3 minutes, stirring occasionally, until it softens and becomes translucent.

  1. After 3 minutes, add half of the crayfish powder and cook for just 30 seconds.

  1. Be careful not to overcook the crayfish, as it can burn and add a bitter taste to the stew.

  1. Now for the flavor party! Add the chopped peppers, Knorr cubes (crumbled), and salt (to taste) to the pan.

  1. Let everything simmer on medium heat for 20 minutes, stirring occasionally to prevent burning.

  1. By this point, the stew should be cooked through, but we're not quite finished yet!

  1. Here comes the magic: Add the cooked stockfish and catfish fillets, along with a half cup of the flavorful fish broth you used for cooking them.

  1. Reduce the heat to low and let the stew simmer for 40 minutes.

  1. The longer it simmers, the richer and more intense the flavors become.

  1. Trust the process, but keep an eye on it to avoid burning!

  1. After 40 minutes of low and slow cooking, add the pre-fried meat and boiled eggs to the stew. Give it a final simmer for another 10 minutes to let all the flavors come together.

  1. Congratulations!

  1. Your Nigerian Fried Palm Oil Stew is now ready to enjoy.

  1. Dig in and savor the explosion of flavor and texture!
Keywords: Nigerian palm oil stew recipe, how to cook palm oil stew with meat, ingredients for palm oil stew, how to make palm oil stew with fish,

Did you make this recipe?

Tag @tastytalestribe on Instagram so we can see all your recipes

Pin this recipe and share it with your followers


Leave a Comment

Your email address will not be published. Required fields are marked *

error: Content is protected !!