Entree: Nigeria – Yoruba Southwest – Buka Stew (Spicy Nigerian palm-oil and tomato stew with beef and peppers)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 10 min

Total 1 hr 25 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 1 cup (240 ml) blended fresh tomatoes or canned crushed tomatoes
- 1 cup (240 ml) blended red bell pepper and 2 Scotch bonnet peppers (adjust heat to taste)
- 1/2 cup (120 ml) tomato paste
- 1/2 cup (120 ml) palm oil
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), chopped
- 2 cups (480 ml) beef stock or water
- 2 tbsp (15 g) ground dried crayfish
- 2 seasoning cubes (Maggi or similar)
- 1 tsp (5 g) dried thyme
- 2 bay leaves
- 1 tsp (5 g) iru or 1 tsp (5 g) fermented locust bean (optional)
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (6 g) salt, or to taste
- 1 tbsp (15 ml) lime or lemon juice (optional, to brighten)

Instructions

1. Heat vegetable oil in a heavy pot over medium-high heat. Season beef with a little salt and brown in batches, removing and setting aside browned pieces.
2. In the same pot add palm oil and chopped onion; sauté until the onion is soft and translucent, about 5 minutes.
3. Add blended bell pepper and Scotch bonnet mixture and cook, stirring, until the raw aroma fades and the mixture reduces slightly, about 8–10 minutes.
4. Stir in tomato paste and cook 3–4 minutes to deepen the flavor, then return the browned beef to the pot.
5. Pour in beef stock or water to cover the beef by about 1/2 inch, add thyme, bay leaves, seasoning cubes, iru if using, and crushed crayfish. Bring to a simmer, cover, and reduce heat to maintain a gentle simmer.
6. Cook covered for 45–60 minutes, or until beef is tender, stirring occasionally and adding a little water if the stew reduces too much.
7. Adjust seasoning with salt, black pepper, and lime juice if using. Continue simmering uncovered 5–10 minutes to thicken the stew to desired consistency.
8. Remove bay leaves and serve hot.