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Author Notes: This tomato based stew is a staple in every Nigerian home. Whether it is with fish, chicken, shrimp or beef, every Nigerian makes stew every week in their homes to eat with rice, plantain, yams, potatoes and other starchy foods. —Afrolems
Serves 3-4 people
- 8 Medium pieces Stewing Beef
- 5 Medium Roma Tomatoes
- 2 Scotch Bonnet Peppers
- 1 Red Bell Pepper
- 1 Onion
- 1.5 Cooking spoons of vegetable oil
- 1/2 teaspoon Curry powder
- 1 pinch Thyme
- 2 Bouillon Cubes
- 1 teaspoon Chilli powder
- Salt to Taste
- Wash and Season the beef with 1/4 of the bulb of onion, salt, 1 seasoning cube and blended chilli flakes and boil till beef is soft. Reserve some of the stock from the beef as that would be great seasoning for the stew.
- Wash and blend the tomatoes, scotch bonnet peppers and bell pepper and boil till the excess water dries up. ( To prevent your tomato boiling over, add a tablespoon of oil)
- (You can choose to use fresh oil to fry the beef or use the same oil after frying for the stew)
- Heat up your oil and fry the beef till brown. Take out of the oil and fry the rest of the onions (chopped).
- Once the onions are translucent, pour in the boiled tomato/pepper mix and fry for about 8-10 minutes on medium heat.
- Add the rest of the stock from the beef into the mix and also add the fried beef at this point, stir and cook for about 5 minutes still on medium heat.
- Add your salt, seasoning cube, curry, thyme and cook for an extra 5 minutes. Serve with White rice, bread, plantain, Yam, Pasta or any other carbohydrate you like