Nigerian Stew
A detailed Nigerian stew made without seasoning cubes and without tinned tomatoes, using a rich mixed-meat stock and fresh peppers.
Video
Original video: watch on YouTube
Ingredients
21 items
- Beef
- Liver
- Roundabout
- Shaki
- Diced onions
- Tomatoes
- Tatashe
- Yellow pepper (shombo)
- Green bell pepper
- Ginger paste
- Garlic paste
- Green paste
- Uziza seeds
- Black pepper
- Curry
- Thyme
- Bay leaves
- Sea salt
- Water
- 1 cup Peanut oil (approximately)
- Palm oil
Instructions
6 steps
- Put the meats in a pot. Add diced onions, uziza seeds, black pepper, curry, thyme, bay leaves, sea salt, ginger paste, garlic paste and green paste. Add water to cover and cook until the meat is tender and a rich stock has formed.
- In a separate pot, put the tomatoes, tatashe, yellow pepper (shombo), onions, green bell pepper, ginger and garlic with a little water and boil until softened.
- Let the boiled pepper mixture cool, then blend until thick.
- Heat about a cup of peanut oil in a pot and add the blended pepper mix. Strain the meat stock into the pot and add the cooked meat.
- When it begins to bubble, add palm oil and keep cooking until the palm oil is fully mixed in and the raw taste is gone.
- When the flavours have mingled and the oil is incorporated, the stew is ready to serve.
Cooking tips
- No seasoning cubes and no tinned tomatoes.
- Strain the meat stock into the stew to keep the texture smooth.