Nigerian Beef Stew Recipes

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NIGERIAN BEEF STEW RECIPE BY TASTY



Nigerian Beef Stew Recipe by Tasty image

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

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 tomato paste
1 tablespoon salt, plus 1 teaspoon salt, divided
1 ½ teaspoons black pepper, divided
½ cup water
1 cup vegetable oil
1 ½ lb 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

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

NIGERIAN BEEF-SPINACH STEW



Nigerian Beef-Spinach Stew image

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

2 lbs stewing beef, cut into cubes, lean
12 ounces ginger ale
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
1 medium tomatoes, chopped
10 ounces fresh spinach
4 medium onions
2 medium tomatoes, whole
2 teaspoons cornstarch
1 tablespoon cold water

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

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