Description
A rich, flavorful, and vibrant red stew that is a cornerstone of Nigerian cuisine, perfect served over rice, yams, or with boiled plantains.
Ingredients
Scale
For the Crust:
- 1.5 lbs beef, cut into chunks
- 1 large red onion, roughly chopped
- 3 red bell peppers
- 3 plum tomatoes
- 2 scotch bonnet peppers (ata rodo)
- 1/2 cup vegetable oil
- 3 tbsp tomato paste
- 2 cups beef stock
- 1 tsp curry powder
- 1 tsp thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Blend the red onion, bell peppers, tomatoes, and scotch bonnet peppers until smooth. Set the pepper mix aside.
- Season the beef with salt, pepper, and thyme. Boil in a pot with 1 cup of water until tender, about 20 minutes. Reserve the stock.
- Heat the vegetable oil in a large pot over medium heat. Add the onion and fry for 2 minutes. Add the tomato paste and fry for another 5 minutes, stirring constantly.
- Carefully add the blended pepper mix. Fry for 15-20 minutes, stirring occasionally, until the oil begins to separate and float to the top.
- Add the cooked beef, beef stock, curry powder, and bay leaves. Reduce heat to low, cover, and simmer for another 15 minutes until the stew thickens. Adjust seasoning and serve.
Notes
You can customize the seasonings to taste.