Nigerian beef stew is a popular staple dish in Nigerian cuisine. This spicy, flavorful stew is made with beef, onions, tomatoes and a blend of spices, and is typically served with rice and dodo, also known as sweet fried plantains.
One of the key ingredients in Nigerian beef stew is peppers. Scotch bonnet peppers are typically used, but can be replaced with habenero peppers. These are very spicy and give the stew a nice kick.
Other spices such as thyme, curry powder, and paprika are also commonly used, adding a rich flavor to the recipe.
Traditionally, this stew is cooked over an open fire, but today, it is typically cooked on a stovetop or in an oven. The stew is simmered on low, allowing the flavors to meld together and the meat to become tender.
It is often served at social gatherings such as weddings, parties, and funerals, and is a symbol of hospitality and generosity.
This hearty dish is sure to satisfy the entire family, and can be adjusted based on your own flavor preferences.
If you’d like to make this recipe for yourself, follow the steps below!
- In a large pot, add water, beef and salt to taste. Bring to a boil and let cook for about 10 minutes. Set aside the beef and make sure to conserve about 1 cup of broth.
- Add oil to a large pot and fry the beef until crispy, about 5-7 minutes. Set aside.
- Next, add the sliced onion to the pan and let cook until translucent and soft, about 3-5 minutes.
- While the onions are cooking, blend together the remaining vegetables.
- Add the blended mixture to the pan and let fry for about 5-10 minutes or until the sauce has reduced by about half.
- Add the beef, broth, tomato paste and seasonings. Mix thoroughly.
- Bring to a simmer, lower the heat and let cook for about 20-30 minutes or until the beef is nice and tender and the sauce is thick.
- Serve over rice and optionally with dodo (sweet fried plantains.)
- 2lbs beef, cubed
- 3-4 medium tomatoes, chopped
- 1 red onion, chopped
- 1 red onion, sliced
- 3 garlic cloves
- 3 scotch bonnet peppers, chopped
- 2 red bell peppers, chopped
- 6oz tomato paste
- 1 cup reserved beef broth
- 1/4 cup vegetable oil
- 1 tsp curry powder
- 1 tsp paprika
- 2 beef bullion cubes
- 1 bay leaf
- Salt and pepper, to taste