Nigerian Stew

Nigerian Stew

Ingredients

Stew:

1 can tomatos

1 can tomato paste

2 small onions or 1 medium

1 large red bell pepper

4 habanera peppers 2 if you don’t want it so spicy

4 garlic cloves

2 bouillon cubes beef flavor

½ Tablespoon salt

½ Tablespoon crushed red pepper

 Meat:

1 pound goat meat you can substitute beef stew meat chopped up

½ Tablespoon salt

½ Tablespoon crushed red pepper

2 bouillon cubes beef flavor

Directions:

Stew- Put 1 can tomatoes and 1 can tomato paste in blender and liquefy. When that is liquid add red peppers coarsely chopped to the tomato mix and liquefy. Continue gradually adding the garlic cloves, onions coarsely chopped, and habanera peppers to the mix until they are all liquefied. Pour the mixture into a large saucepan and boil on medium heat. Add crushed red pepper, salt, and bouillon cubes. Let simmer on a low boil for 20 minutes while you prepare the meat.

 

Meat- Pour 2 cups water into a medium sauce pan and bring to a boil. Add 1lb of meat to the boiling water with the crushed red pepper, salt, and bouillon cubes. Leave at a hard boil until all the meat is cooked approximately 10-15 minutes. In another frying pan heat 1 cup oil on medium heat. Slowly add the meat to the oil and fry it on all sides until it is a dark brown. When all the meat is a dark brown carefully pour the oil and meat into the stew pot with the tomato mixture.  

  

Be very careful the tomato and oil will pop a lot and you should proceed with caution. I recommend using a large stew pot lid to cover the tomato mixture partially while you pour the oil and meat to avoid the oil popping on you and burning you! Once combined stir slightly and continue to boil on low heat for another 20 minutes stirring occasionally to avoid the stew burning on the bottom of pan. When finished serve with rice.