Oshkinigikwe (Tomato Stew)

This simple yet flavorful stew transforms humble ingredients into a comforting meal. Miniature Mexican tomatoes provide a rich, sweet base, while fresh cucumber adds a unique, refreshing crunch and texture that balances the acidity. Shallots offer a mild aromatic depth, and corn flour creates a satisfying, hearty consistency. The result is a warm, savory dish that is both light and filling. Perfect for a quick weeknight dinner or a light lunch, this vegan recipe comes together quickly with minimal effort. It&# 226;ÂÂs an excellent way to use up garden-fresh tomatoes and cucumbers, offering a taste of traditional home cooking without the fuss. Serve it warm as a main course or a side dish.

Cooking Method: Stewing

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 81.7

Dietary: Vegan, Vegetarian

Description

This simple yet flavorful stew transforms humble ingredients into a comforting meal. Miniature Mexican tomatoes provide a rich, sweet base, while fresh cucumber adds a unique, refreshing crunch and texture that balances the acidity. Shallots offer a mild aromatic depth, and corn flour creates a satisfying, hearty consistency. The result is a warm, savory dish that is both light and filling. Perfect for a quick weeknight dinner or a light lunch, this vegan recipe comes together quickly with minimal effort. It&# 226;ÂÂs an excellent way to use up garden-fresh tomatoes and cucumbers, offering a taste of traditional home cooking without the fuss. Serve it warm as a main course or a side dish.

Ingredients

4 pound Miniature Mexican tomatoes,
12 ea Shallots, chopped
1/3 c Water
1/3 c Cucumber, minced
1 ts Salt
1/4 ts Black pepper
1/3 c Corn flour

Directions

1
Wash and deseed the miniature Mexican tomatoes.
2
Peel and chop the shallots.
3
Peel and mince the cucumber.
4
Place the tomatoes and chopped shallots in a large saucepan.
5
Add the water to the saucepan.
6
Bring to a simmer and cook for 30 minutes, stirring gently on occasion.
7
Add the minced cucumber, salt, and black pepper.
8
Simmer for 10 minutes, stirring, until the tomatoes begin to break up.
9
Sprinkle in the corn flour one tablespoon at a time, stirring slowly to prevent lumps.
10
Continue simmering for 5 minutes until the stew thickens.
11
Serve warm.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 81.7kcal

% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 22.7mg1%
Total Carbohydrate 17.7g6%
Dietary Fiber 5.4g22%
Sugars 11.8g
Protein 4.1g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a thicker stew, increase the corn flour gradually, adding more if needed.

Use ripe tomatoes for the best sweetness and flavor depth.

This dish is best served fresh, as the cucumber texture may change upon reheating.

Adjust salt and pepper to taste after the final simmering step.

Keywords: tomato stew, oshkinigikwe, vegan, mexican, cucumber, shallots, corn flour, simmered, healthy, quick dinner, plant-based, comfort food

Read it online: https://www.chefs-mate.com/recipe/oshkinigikwe-tomato-stew/