This stew is a popular family meal in Nigeria. It has a rich tomato and pepper base, spicy chilies, and tender beef. It’s a fried stew, meaning the meat and the pureed base are cooked in oil, making it very decadent and smooth. If you’ve never cooked Nigerian food before, this is a great recipe to dip your toes in!
On the Ingredients
- Tomatoes originated in Mexico and South America. They were enjoyed by indigenous people long before the Spanish came to the continent and were soon brought to Europe, where they became very popular. Most people now know that the tomato is a fruit, not a vegetable, but even more technically, it’s actually a berry. Tomatoes are 95% water, the rest being carbohydrates and fiber. They’re a good source of vitamin C, potassium, vitamin K1, and folate. (Read more about tomatoes.)
- Chili peppers, also spelled chile, are varieties of pepper cultivated for their spice. The level of heat is measured in SHU (Scoville heat units). Chilis evolved to repel animals other than birds (who cannot detect spiciness), but over the centuries, they have become prized by many human cultures. The heat is produced by activating pain receptors in the brain, which releases endorphins. Some health benefits have been connected to consuming chilis regularly. (Read more about chili peppers).
Recipe Notes and Substitutions
As noted, this is a fried stew and involves frying both the meat and the stew itself. This adds a serious richness to the dish, but it may be intense for your stomach if you’re not used to eating oils this way. You can grill the beef instead of frying it and use half the oil for the dish. Or, you can fry the meat and then drain out half of the oil before adding the rest of the ingredients.
We used Serrano chili peppers, but traditionally, it’s made with Scotch bonnets, one of the hottest peppers. If you’re up for Scotch bonnets, power to you! But please feel free to use whichever chili peppers are comfortable for you.
Nigerian Beef Stew
6
servings10
minutes1
hour5
minutes1
hour15
minutesThis stew is a popular family meal in Nigeria. It has a rich tomato and pepper base, spicy chilies, and tender beef. It's a fried stew, meaning the meat and the pureed base are cooked in oil, making it very decadent and smooth. If you've never cooked Nigerian food before, this is a great recipe to dip your toes in!
Ingredients
3 tsp chicken bouillon powder OR bouillon base paste
1 medium onion (chopped)
1 tsp salt
1 tsp dried oregano
2 lb stew beef
3 red bell peppers
15 oz can chopped tomatoes
3 hot chili peppers (we used Serrano but you can go as hot as you like)
1 cup vegetable oil
1/2 tsp curry powder
1/2 tsp thyme
basmati rice to serve
Directions
- Place the beef and chopped onions in a medium saucepan. Fill with enough water to cover, add the oregano, salt, and 2 tsp of bouillon, cover, and bring to a boil. Lower to a simmer and cook for 20 minutes.
- Put the tomatoes, bell peppers, and chilis into a blender and blend until smooth.
- When the beef is done simmering, drain and serrate the meat from the onions. The onions are not used in the final dish but make a tasty snack.
- Heat the vegetable oil in a large, thick-bottomed pot. To test for readiness, insert a wooden skewer or spoon in the oil. If it bubbles around the wood, it's hot enough.
- Add the beef in a few batches, frying until the outside is golden brown, about 4 minutes per batch. Remove the meat and set aside.
- Very carefully, add the tomato and pepper mixture to the oil. Stir to incorporate, cover, and cook for 10 minutes, stirring every few minutes.
- Add the curry, thyme, and 1 tsp of bouillon. Return the beef to the pot and stir to combine. Continue to cook, stirring occasionally for 10-15 minutes, until oil floats to the surface and the stew is thick.
- Serve with fresh basmati rice, and enjoy!
