Preheat the oven to 400 degrees F.
If you're cooking with soft meats you can grill, but if you think it won't be soft enough to your preference you can boil then grill if you so wish or just boiling.
For Grilling: Mix the meat with salt, seasoning cubes. Grill in the oven for 40-45 minutes or until the meats are brown. Depending on the quantity of the meat.
For boiling: Add the meat to a saucepan or a pot. Boil with onions and seasonings until the meats are soft but still firm. I boiled (the beef, tripe and liver and other intestines) the meat separately.
To bleach palm oil: Place a saucepan over medium-high heat, add oil and cover and bleach for about 15-20 minutes, the color would've changed to blackish. Be careful because the oil will be hot at this stage. Do not open, let it cool. Bleaching on high heat will cause smoke if you're going to use high heat open the windows and the doors to allow the smoke to escape before it blows off your smoke detector.
While the oil is bleaching, clean up the pepper by removing the stalks deseed the red bell peppers, rinse and roast or blend with one onion. If you roast you blend afterward. You can use any of the methods stated above. I used the roasted method.
Reheat the oil and fry the half onion until it changes color. Oh! I love the smell of frying onion.
Remove the onion and add blended pepper mix. Cook on low medium-high heat for about 30-35 minutes until it reduces. you will notice the oil is gathering/float on top.
TIP: cook uncovered when cooking the stew
Add the meat and stir.
If the content is thick add beef stock because you want a loose buka stew. You want loose consistency but not too watery.
Cook further for about 10-15 minutes, adjust the seasoning. This time your kitchen smell would be heavenly...hmmm. You will notice the color also changes.
Remove from the heat and serve with your favorite meal/side.
You can double the stew quantity.