Uzo Aduba’s Nigerian Red Stew and Rice

Uzo shares with us a very special recipe that warms her heart and gives her a sense of home and connection to her heritage. Her mother taught her to be proud of her Nigerian heritage and name in a town that did not have a lot of people of color.

Ingredients

• BOILING THE BEEF

  ● 2 lbs Beef

  ● 1 onion medium size [diced]

  ● 1 bay leaf

  ● 1 teaspoon curry powder

  ● 1 teaspoon rosemary or thyme

  ● 2 teaspoons beef bouillon or chicken bouillon powder or 2 cubes

  ● salt to taste

  ● 1 cup water or as needed

  THE STEW

  ● 2 Bell peppers large

  ● 1-3 Scotch bonnet peppers

  ● 4 Plum tomatoes medium size

  ● 1 large onion

  ● Crayfish oil (found at an African grocery)

  ● 1/4 cup Palm oil

  ● 1/4 cup olive oil or vegetable oil

  ● 2 tbsp tomato paste

  ● 1 to 1½ cups beef stock I used the liquid from cooking the beef

  ● 1 teaspoon Curry powder

  ● 1 teaspoon dried thyme

  ● 1 teaspoon chicken bouillon or beef bouillon

  ● Salt to taste If needed

Step 1

Trim off any excess fat from the meat. Rinse a couple of times till the water runs clear.

Step 2

Place the beef in a large pot. Add the diced onion, bay leaf, curry powder, rosemary, bouillon powder, and salt. Mix well, cover, and leave to cook on medium heat for 10 minutes.

Step 3

Add the water stir and continue to cook on medium heat for another 20 minutes or until the meat becomes tender. (Tougher meat cut will require a longer cooking time)

Step 4

When the meat is fully cooked use a sieve to separate the meat from the stock. Reserve the stock.

Step 5

Blend the tomatoes, onion, bell peppers, scotch bonnet peppers, tomato paste, and crayfish oil and set aside.

Step 6

In a large pot add the cooking oil on medium heat. Once the oil is hot but not smoking, add the diced onions and cook for about 3 minutes.

Step 7

Add the blended pepper-tomato mixture stir, cover, and leave to cook on medium heat for about 10 minutes, occasionally stirring to prevent burning.

Step 8

Stir in the beef stock, thyme, curry powder, and bouillon, and continue to cook for another 10 minutes on medium-low heat.

Step 9

Add the cooked beef, taste for salt, and adjust as needed. Cover and leave to simmer on low heat for another 5 minutes or until the stew is thickened to your preference.

Step 10

Serve with white rice and fried plantains. Garnish with parsley if desired. Enjoy!

Michele’s Kitchen Notes

Added note from Uzo:

This stew really comes together well when, at the end, the heat is turned all the way to low and left to cook and reduce a good amount of water overnight. Also! Red stew with white rice ALWAYS needs a side of plantains. Peak deliciousness!