Dinner is where the magic happens”
Nigerian Beef Stew
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5 plum tomatoes, chopped, divided
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2 red bell peppers, chopped
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½ red onion, chopped
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½ red onion, sliced
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2 habanero peppers, chopped
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6 cloves garlic
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12 oz tomato paste
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1 tablespoon salt, plus 1 teaspoon salt, divided
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1 ½ teaspoons black pepper, divided
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½ cup water
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1 cup vegetable oil
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1 ½ lb flank steak, cut into strips
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1 teaspoon fresh rosemary
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1 teaspoon paprika
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1 teaspoon curry powder
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2 cubes beef bouillon
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1 bay leaf
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white rice, cooked, for serving
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fried plantain, for serving
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scallion, for serving
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fresh parsley, for serving
Preparation
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In a food processor or blender, combine 4 chopped plum tomatoes, red bell peppers, chopped red onion, habanero peppers, garlic cloves, tomato paste, 1 tablespoon salt, 1 teaspoon pepper, and water. Puree until smooth.
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Heat vegetable oil in a large pot over medium-high heat.
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Add the remaining tomato, sliced onion, remaining salt, and remaining pepper. Sauté until fragrant.
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Add steak, rosemary, paprika, curry powder, and bullion cubes. Cook until the steak is golden brown and cooked through, about 10 minutes.
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Add the blended tomato and pepper mixture and the bay leaf.
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Bring to a boil over high heat. Cover and simmer at low heat for 20 minutes, until the stew has thickened.
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Fish out the bay leaf.
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Remove stew from heat and let sit 10 minutes.
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Serve with white rice and fried plantains. Garnish with scallions and parsley, if desired.
Sides: This can range from rice to fried plantain or any of your choice
Nigerian Beef Stew: https://tasty.co/recipe/nigerian-beef-stew