Super Spicy Nigerian Stew
Delicious, spicy and Meaty Stew with Fried Chicken and Beef!
Equipment
- 3 Deep casserole pots
- 2 deep frying pans or deep fat fryer
- 1 Blender
- Wooden Spoons
- Sharp knife
- Tongs
- Kitchen roll lots
Ingredients
Stew Base
- 20 tomatoes
- 3 medium/large brown onions
- 6-10 scotch bonnet
- 2 red peppers
- 1 tbsp tomato paste
- 1½ tsp thyme
- 1½ tsp curry powder
- 1 tbsp salt
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp ground ginger
- 1 cup sunflower oil
- 2 tbsp palm oil optional for flavour and colour
- 300 ml chicken or beef stock
Beef
- 1 kg beef muscle cut into 2 inch pieces or to your choice
- 1 stalk celery
- 2 carrots
- 2 onions
- 1 tsp thyme
- 1 tsp salt
- 1 beef stock cube
Chicken
- 1 whole chicken cut into 8-10 pieces
- 2 stalks celery
- 2 carrots
- 2 onions
- 1 tsp thyme
- handful fresh parsley
- thumb size ginger optional
- 1 chicken stock cube
Instructions
Boiling the Meat
- In a deep casserole pot add the prepped and cut chicken, celery, onion, carrot, herbs and spices. Add about 2 litres of water or enough to cover the meat.
- Cover the pot and leave on high and allow to come to the boil. Once boiling turn the heat down to low and leave to simmer with the lid off for about 30 minutes or until the chicken is fork tender.
- When ready separate the stock from the chicken and place the chicken into a kitchen roll lined plate, bowl or tray and leave to dry for at least 15 minutes.
- Reserve the stock and vegetables see recipe notes below.
- Repeat the same process for the beef. Add the chopped beef and all ingredients from the list above and repeat the same process.
Frying the Meat
- In a deep frying pan add sunflower oil to the halfway point of the pot. Heat the oil to 180°C and then add the chicken about 6 pieces at a time. It will of course depend on the size of your pan.
- Fry each piece for about 3-4 minutes each side or until super crispy. Once done remove to a kitchen roll lined tray or bowl.
- Repeat the same process for the beef in the same pan or in a different pan
- You can also use a deep fat fryer, simply follow the instructions of your appliance as to not overheat or overcrowd the appliance.
The Stew
- Add the sunflower and palm oil if using to the pot and heat until just smoking.
- CAUTION - If using a gas stove turn off the fire before attempting the next step!
- In one swift movement pour the stew mix into the hot oil followed immediately by the stock and place a wooden spoon on the top of the pot to prevent excess splashing.
- Add you seasonings of herbs and spices and stir. Keep on a high heat and keep stirring every 5-10 minutes ensuring it is not burning or sticking.
- The stew will splash - continue to leave the wooden spoon balancing over the pot to prevent excess splashing or turn down slightly if you prefer.
- When the stew has reduced, the smell has changed and the oil has separated and is sitting at the top of the pot the stew is almost ready. Taste for salt and pepper and adjust as necessary.
- Add your cooked meat to the stew stir, cover and turn the heat to low. Cook for a further 15-20 minutes and your stew is done.
Notes
TIPS -
- Save the liquid from boiling the meat as this is delicious homemade stock.
- You can also save the vegetables from the meat boiling and blend together to make a delicious soup.
- Use a wooden spoon placed across the top of the pot to prevent excessive splashes and boiling over.
- The stew will splash so set up a splash back if you want to avoid an intense clean up.
- This recipe is traditionally cooked outside in a very deep pot to protect the kitchen and yourself from the sometimes intense splashes that come from the stew while it frys.
- Protect yourself by wearing long sleeves!
- Use a long wooden spoon to stir!
- Turn down the heat if you are not an advanced cook or are fearful around hot oil.
- Additionally, heat the oil for the stew to just before smoking if you are a beginner or fearful around hot oil.