Green Tomato and Scent Leaf Stew
Prep time: 
Cook time: 
Total time: 
Serves: 9
  • 1½lb cooked chicken or any meat
  • 8 plum green tomatoes
  • 3 Ose Nsukka(habanero)
  • 1 red bell pepper(tatase)(optional)
  • 1½ small onion
  • 3 small garlic cloves(optional)
  • ½-1 piece ogili okpei(use cray fish as a substitute)
  • 1 handful scent leaf(sliced)(use basil as a substitute)
  • 1 cooking spoon palm oil
  • ¼ cup cooking oil
  • 2½ cups meat stock
  • bouillon(optional)
  • salt(optional)
  1. Blend the tomatoes, garlic, bell pepper, Ose and 1 onion and pour through a fine mesh sieve to drain out the excess water.
  2. Meanwhile, thinly slice the onion and set aside; then slightly toast the ogili on an open flame just until you can smell it a little(do not burn). Or you can toast it in an empty pot. Just place the pot over medium heat, place the ogili into the pot and toss a few times until you can smell it a little. You could also skip this step...
  3. Heat the palm oil until very hot; then add the other oil and the onion. Sauté until the onion is translucent; then add the ogili(or crayfish if using) and fry it for a few minutes. Add the tomato blend and stir to combine with the oil. Add the meat stock(make sure you eye ball how much water you use) and cover with a lid to cook. Once the oil begins to seep to the top of the stew, add the cooked chicken and cook until the oil has floated to the top. Add the scent leaves and cook for another 3 minutes before serving with any side.
Recipe by Nigerian Lazy Chef at