Nigerian Beef Stew
by Betsy Carter
Ingredients
for 6 servings
- 5 plum tomatoes, chopped, divided
- 2 red bell peppers, chopped
- ½ red onion, chopped
- ½ red onion, sliced
- 2 habanero peppers, chopped
- 6 cloves garlic
- 12 oz (340 g) tomato paste
- 1 tablespoon salt, plus 1 teaspoon salt, divided
- 1 ½ teaspoons black pepper, divided
- ½ cup (120 mL) water
- 1 cup (240 mL) vegetable oil
- 1 ½ lb (680 g) flank steak, cut into strips
- 1 teaspoon fresh rosemary
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 2 cubes beef bouillon
- 1 bay leaf
- white rice, cooked, for serving
- fried plantain, for serving
- scallion, for serving
- fresh parsley, for serving
Preparation
- 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.
- Heat vegetable oil in a large pot over medium-high heat.
- Add the remaining tomato, sliced onion, remaining salt, and remaining pepper. Sauté until fragrant.
- Add steak, rosemary, paprika, curry powder, and bullion cubes. Cook until the steak is golden brown and cooked through, about 10 minutes.
- Add the blended tomato and pepper mixture and the bay leaf.
- Bring to a boil over high heat. Cover and simmer at low heat for 20 minutes, until the stew has thickened.
- Fish out the bay leaf.
- Remove stew from heat and let sit 10 minutes.
- Serve with white rice and fried plantains. Garnish with scallions and parsley, if desired.
- Enjoy!
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