This stew is not for the fit am crew – this stew is for those craving that hot and fiery mixed beef stew that takes them back home to Nigeria.
I made this last week after a weekend away. After a lovely weekend of eating and sightseeing, I craved that home cooked dish and this was all I had in my freezer. If your mouth is watering at this point, fear not, just check out the details below for the recipe…
Where I shopped:
A mix of African food stores in London and my local supermarket.
If you’d like me to give you pointers as to where I get my African food items, just let me know.
What I used:
- 1 kg mix of Beef shin and Tripe (You can create your own mix or leave as plain beef if you prefer).
- 2 x Onions
- 1 teaspoon crushed Ginger
- 1 teaspoon crushed Garlic
- 3 x Birds eye chilli (green chilli)
- 4 x Beef seasoning cube
- 1 teaspoon Dried Thyme
- 1 x Scotch Bonnet Pepper
- 1 x Bell pepper
- 6 x Fresh Tomatoes
- Vegetable oil
Lets cook …
- Prepare your pepper mix by blending tomatoes, scotch bonnet pepper and bell pepper.
- Season and boil your beef and tripe (separetly) with salt, birds eye chilli, ginger, garlic and thyme. Once cooked, separate the beef from the stock, cool and shallow fry in vegetable oil. Drain your tripe but throw away the tripe stock.
- Using the same pot and oil, fry some onions until soft then add your pepper mix until reduced.
- Once reduced, add your mixed beef and beef stock – season to taste if required and cook on a low heat for 5 – 10 minutes.
- Serve your dish! i had mine with eba and okra – yum!