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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat the oil in a pan over medium heat and add the onions. Cook until they soften and become lightly golden.
Add the garlic and bell peppers and sauté for a few minutes until fragrant.
Add the chopped tomatoes, season with salt and pepper, and stir everything together.
Cover and let the tomatoes cook down until they become soft and saucy. Stir occasionally so the stew doesn’t stick.
Continue cooking until the mixture thickens into a rich, flavorful tomato stew. Add a small splash of water if it becomes too dry.
Taste and adjust the seasoning.
Serve hot with rice, ugali, chapati, potatoes or your favorite accompaniment.
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Add a small splash of water if the stew becomes too dry.
Can I use other types of peppers?
Yes, you can use any type of bell pepper or even add a bit of chili for heat.
What can I serve with this stew?
It pairs beautifully with rice, ugali, chapati, or potatoes.
Can I make this stew ahead of time?
Yes, it can be made ahead and reheated. The flavors may even deepen over time.
Is this stew spicy?
The stew is not inherently spicy, but you can add chili if you prefer some heat.
Can I freeze the stew?
Yes, the stew can be frozen for later use.
