How to Make Tomato & Onion Stew (Cameroon Style) from Scratch
Introduction
Cameroon’s Tomato & Onion Stew is a vibrant, flavor-packed sauce that forms the backbone of many West African meals. Ripe tomatoes, caramelized onions, and aromatic spices come together in a rich, silky base perfect for spooning over rice, yams, fufu, or grilled proteins. This guide will walk you through each step—from selecting peak-ripeness produce to seasoning nuances—so you can recreate this beloved Cameroonian classic at home.
Why You’ll Love This Stew
- Fresh & Simple: Just tomatoes, onions, and pantry spices.
- Versatile: Serves as a sauce, base for soups, or a side dish.
- Time-Honored Flavor: Captures the essence of Cameroonian home cooking.
- Make-Ahead Friendly: Reheats beautifully and freezes well.
Essential Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Ripe Tomatoes | 2 lbs (about 6) | Roma or vine-ripened, quartered |
| Yellow Onions | 2 large | Thinly sliced |
| Garlic | 4 cloves | Minced |
| Fresh Ginger | 1″ knob | Grated |
| Scotch Bonnet Pepper | 1 (optional) | Seeded & chopped for heat |
| Tomato Paste | 2 tbsp | Concentrates tomato flavor |
| Vegetable Oil | 4 tbsp | Or red palm oil for authentic color & taste |
| Bouillon Cubes | 1–2 | Chicken or vegetable, crushed |
| Salt & Black Pepper | To taste | |
| Water or Stock | 1 cup | Adjust for desired consistency |
| Fresh Basil or Thyme | 2 sprigs | Optional herb garnish |
Step-by-Step Preparation
1. Blanch & Peel Tomatoes (Optional for Smoothness)
- Bring a pot of water to a boil.
- Score the tomato bottoms with an “X,” immerse for 30 sec, then shock in ice water.
- Peel skins off and quarter.
2. Caramelize Onions
- In a heavy saucepan, heat oil over medium.
- Add sliced onions; sauté until golden and soft, ~10 min.
- Stir in garlic, ginger, and Scotch bonnet; cook 1 min until fragrant.
3. Build the Tomato Base
- Add quartered (or whole) tomatoes and tomato paste.
- Season with crushed bouillon, salt, and pepper.
- Stir to coat onions, bring to a gentle simmer.
4. Simmer & Concentrate
- Add ½ cup water or stock (more for thinner sauce).
- Cover and simmer 20–25 min, stirring occasionally.
- Uncover, mash with a spoon or blend briefly for desired texture.
- Cook 5 min more to evaporate excess liquid.
5. Finish & Garnish
- Taste and adjust seasoning.
- Stir in fresh basil leaves or thyme sprigs off-heat.
- Drizzle a little oil on top for sheen and richness.
Tips & Variations
- Smoky Twist: Roast tomatoes and onions under a broiler before sautéing.
- Protein Boost: Add flaked smoked fish or shredded chicken during the final simmer.
- Spice Level: Swap Scotch bonnet for jalapeño or omit for a milder stew.
- Herb Swaps: Use parsley, cilantro, or bay leaf in place of basil/thyme.
- Make It Creamy: Stir in 2 Tbsp ground peanuts or a splash of coconut milk for depth.
Serving Suggestions
- With Rice: Spoon over white or jollof rice for a colorful plate.
- With Fufu: Pair with cassava or plantain fufu to soak up every drop.
- As a Side: Complement grilled fish, chicken, or beef kabobs.
- Breakfast Option: Serve with boiled yams or sweet potatoes and a fried egg.
Frequently Asked Questions (FAQs)
Q1: Can I use canned tomatoes?
A: Yes—substitute two 14 oz cans of diced tomatoes, but reduce added water accordingly.
Q2: How long does it keep?
A: Refrigerate in an airtight container up to 5 days or freeze for up to 3 months.
Q3: Can I make this in advance?
A: Absolutely—flavors deepen overnight. Reheat gently on the stove.
Q4: Is this stew vegan?
A: Yes—just use vegetable bouillon and omit any added meat or fish.