The Big Base (makes ~10–12 cups / 8–10 meals)

Ingredients

• 8–10 medium tomatoes (or 2 large cans crushed tomatoes)

• 4–6 red bell peppers (or a mix of red peppers)

• 2–3 large onions (1 for blending, 1–2 for frying)

• 1–3 hot peppers (to taste)

• 6–8 tbsp oil (neutral or palm oil, or a mix)

• 2 tbsp tomato paste (optional but boosts color + depth)

• 1–2 tsp ginger (optional)

• 4 cloves garlic (optional)

• Salt, to taste

Method

1. Blend: Tomatoes + peppers + 1 onion + hot pepper (+ ginger/garlic if using).

2. Cook down the water: Pour into a pot and boil/simmer 15–25 minutes to reduce (this prevents watery stew later).

3. Fry the flavor: In a wide pot, heat oil. Add sliced onions and cook until soft and lightly golden.

4. Add tomato paste: Stir in and fry 1–2 minutes (optional).

5. Add reduced blend: Pour in and cook on medium-low, stirring often, until it darkens, thickens, and the oil starts to show at the edges—20–35 minutes.

6. Season lightly: Salt to taste (keep it “neutral-ish” so it can become anything later).

What “done” looks like: thick, spoonable, not watery, deep red, smells sweet and roasted—not raw.

Storage (so it lasts the week)

• Fridge: 4–5 days in airtight containers.

• Freeze: portion into 1–2 cup packs (ice cube trays or small containers) for up to ~3 months.

• Shortcut tip: freeze some “plain base” and some “already spicy” so you can choose later.

10 meals you can make with the same base

Each meal below assumes you start with 1–2 cups of base.

1) Party-Style Jollof Rice

Add: rice, stock/water, bay leaf (optional), thyme/curry powder (optional), protein of choice
How: Fry 1–2 cups base in a pot 2 minutes → add washed rice → stir to coat → add stock (start with less, add as needed) → simmer until done.
Upgrade: a spoon of butter at the end for that “event jollof” shine.

2) Classic Chicken Stew

Add: chicken, onions, seasoning (ginger/garlic), stock, optional veggies
How: Brown seasoned chicken → remove → fry 1–2 cups base 2 minutes → add chicken + a splash of stock → simmer until tender.
Serve with: rice, yam, spaghetti, or boiled plantain.

3) Fish Stew (Fast + Big Flavor)

Add: firm fish, sliced onions, a little extra oil, optional smoked fish
How: Fry base with onions → add water/stock to loosen → gently simmer fish 8–12 minutes.
Serve with: banku/kenkey, rice, or yam.

4) Beans Stew (Red-Red Base Shortcut)

Add: cooked beans, palm oil (optional), chili, smoked shrimp powder/crayfish (optional)
How: Warm base with a little palm oil → add beans + water to desired thickness → simmer 10 minutes.
Serve with: fried plantain, gari, avocado, egg.

5) Yam Sauce (Yam + “Garden” Stew Vibe)

Add: boiled yam, extra onions, optional protein (eggs, fish, corned beef)
How: Fry base with onions → loosen slightly → add protein → pour over yam.
Pro tip: finish with raw onion slices for bite.

6) Spaghetti Stew (Chop-Bar Comfort)

Add: spaghetti, extra oil/butter, onions, seasoning, optional sardine/corned beef
How: Fry base 2–3 minutes → add cooked spaghetti → toss with a bit of pasta water until glossy.
Optional: top with fried egg.

7) Egg Stew (Shakshuka-Style, Ghana Mood)

Add: eggs, sliced onions, chili, optional bell peppers
How: Simmer base until thick → make little wells → crack in eggs → cover until set.
Serve with: bread, gari, rice, or yam.

8) Quick “Fried Rice Starter” (No Bland Rice)

Add: cooked rice, mixed veg, soy sauce (optional), eggs, chicken/shrimp
How: Stir-fry protein + veg → add ½–1 cup base (yes!) → add rice → fry until hot and slightly smoky.
Result: fried rice with depth, not just “yellow rice.”

9) Garden Egg Stew (Using the Same Base)

Add: garden eggs (aubergine), onions, optional smoked fish
How: Boil/steam garden eggs till soft → mash or slice → simmer into base 10–15 minutes.
Serve with: rice, yam, or boiled plantain.

10) Palava Sauce Shortcut (Base + Greens = Done)

Add: kontomire/spinach, egusi (optional), smoked fish (optional), onions, oil
How: Fry base + onions → add chopped greens → simmer → add egusi slurry if using → cook till thick.
Serve with: rice, boiled yam, or plantain.

A simple “Stew Base Week” rhythm (no stress)

• Day 1: Cook base

• Day 2: Jollof

• Day 3: Chicken stew (make extra)

• Day 4: Beans stew (Red-Red night)

• Day 5: Fish stew

• Weekend: Freeze leftovers + make spaghetti/egg stew with what remains

Common mistakes (and fixes)

• Watery base: boil the blended mix first before frying, or cook longer uncovered.

• Raw tomato taste: you didn’t fry long enough—keep going until it darkens and sweetens.

• Too oily: chill, then scoop off a little solidified oil from the top.

• Too spicy: split the base—keep part mild and add pepper per meal.