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Nigerian Beef Stew

Nigerian Beef Stew


  • Meat (assorted meat or any part of your choice)
  • 2 Red bell peppers (tatashe)
  • 4 Habanero/Rodo
  • 4 Tomatoes
  • 1.5 Onions (divided)
  • Olive oil/Palm oil (or any oil of your choice)
  • Knorr bouillon powder/cubes
  • Thyme
  • Curry
  • Ginger
  • Salt to taste


  1. Clean the meat and boil with curry, thyme, ginger, and salt. Boil until the meats soft.
    Nigerian Beef Stew
  2. I cooked beef separately from the intestines or tripes.

    Nigerian Beef Stew
  3. You can grill the meat or use as is.
  4. Remove the seeds of the red bell peppers, rinse with habanero, and one onion. Blend all together.

    Nigerian Beef Stew
  5. Place a saucepan/pot over medium high heat and add oil. Allow to heat up.
  6. Chop the remaining half of the onion, one teaspoon of thyme and sauté in the oil until the onion is fragrant.
    Nigerian Beef Stew
  7. Add the blended pepper mixture, season with knorr and salt.
    Nigerian Beef Stew
  8. Cook the pepper until thickens and the oil floats.
  9. Add the boiled meats and mix.
    Nigerian Beef Stew
  10. Add some liquid; beef stock or water and mix.
  11. Continue to cook until the meats absorbs the liquids.
  12. Check the season and readjust if necessary.
    Nigerian Beef Stew
  13. Turn off the heat.
  14. I later realized the oil was too much, you can scoop out the excess oil and reuse later if that happens to you too.

     Serve and enjoy.

    Nigerian Beef Stew