Nigerian Beef Spinach Stew Recipes
NIGERIAN BEEF-SPINACH STEW
From the American Heart Association cookbook. The book states that if you were a member of the Yoruba tribe in Nigeria, you would make this dish with melon seed and call it Efo Egusi. Efo means spinach and egusi means melon seed. In other parts of West Africa, it is known as Palaver sauce. Whatever its name, this classic African dish is usually a mixture of meat and fish. Here it has a modern addition to the sauce in the form of ginger ale. I haven't made this but I will probably make it on the stove in a Dutch oven or it seems adaptable to the crockpot.
Provided by Oolala
Categories Stew
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Brown beef cubes in oven. Add giner ale, red pepper. black pepper, and the chopped tomato.
- Cover and simmer 1 1/2 hours or until meat is tender.
- Meanwhile, wash the spinach, and remove any tough stems. Tear the leaves into small pieces. Slice the onions thinly and separate the slices into rings. Slice the whole tomatoes.
- Mix the cornstarch with 1 tablespoons cold water. Stir into the stew and cook 1 minute until slightly thickened.
- Add onion rings, tomato slices and spinach. Return to simmer. Cover and simmer until the vegetables are just tender-about 5 minutes.
- Serve with rice.
Nutrition Facts : Calories 343.4, Fat 22.1, SaturatedFat 8.9, Cholesterol 76, Sodium 101.7, Carbohydrate 13.5, Fiber 2.2, Sugar 7.7, Protein 22.7
NIGERIAN BEEF STEW RECIPE BY TASTY
Here's what you need: plum tomatoes, red bell peppers, red onion, red onion, habanero peppers, garlic, tomato paste, salt, black pepper, water, vegetable oil, flank steak, fresh rosemary, paprika, curry powder, beef bouillon, bay leaf, white rice, fried plantain, scallion, fresh parsley
Provided by Betsy Carter
Categories Dinner
Yield 6 servings
Number Of Ingredients 21
Steps:
- 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!
Nutrition Facts : Calories 750 calories, Carbohydrate 54 grams, Fat 46 grams, Fiber 5 grams, Protein 25 grams, Sugar 21 grams
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