Nigerian Beef Spinach Stew Food

NIGERIAN BEEF STEW RECIPE BY TASTY

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!

EFO RIRO - NIGERIAN SPINACH STEW

Steps:

• Blend tomatoes, red bell pepper, habanero pepper and half of the onion together using a food processor.
• Chop up the other half of the onion and set aside.
• If using fresh spinach, chop it up, wash and squeeze, and leave in a colander. If using frozen spinach, microwave for a few minutes.
• Wash and drain the mushrooms.
• Heat palm oil in a pot on medium heat, add in your onions and stir for about 2 minutes.
• Add in your blended tomato and pepper mix and stir for about a minute.
• Add the bouillon powder, crayfish, black pepper, cayenne pepper and salt, and cook on medium heat for 5 minutes.
• If using fresh spinach, add stock or water and bring to a boil.
• Add the goat meat, mushroom, and any other meat you desire and let boil for another 5 minutes.
• Add the spinach and stir intermittently for about 5 minutes.
• Add more salt or spices if desired.
• Garnish with red pepper flakes, if you want it spicier and enjoy!

NIGERIAN CHICKEN STEW (ROASTED/FRIED CHICKEN STEW)

Steps:

• Place the cleaned cut chicken into a pot, add chopped onions, garlic powder, ginger powder, oregano or thyme, dried rosemary(optional), curry powder, seasoning powder and salt to taste, add a little water.Cook the chicken until tender and fry/grill at 180ºC, then set aside and reserve the liquid(Chicken stock).
• Blend the tomatoes, peppers, onions, garlic and ginger ; pour into a pot, put on heat to reduce excess water. Set aside for later use.
• In another large pot, heat up the vegetable oil, add some chopped onions,add the bay leaf and the tin tomato paste(de rica) and stir fry for 8 minutes.
• Pour in the boiled down tomato-pepper mix and fry for about 25 minutes or until the tomato loses it's sour taste.Stir constantly to prevent burning at the bottom.
• Add the chicken stock, a teaspoon oregano/thyme, a teaspoon of curry powder, cameroon pepper (optional) and seasoning powder to taste. Mix and boil for 8 minutes .
• Then add the grilled or fried chicken and simmer for 10 minutes.And your Nigerian chicken stew is ready. Enjoy.