Tisha’s Kitchen Takeover: Buka Stew

In honor of Black History Month I thought what better way to celebrate it on Tisha’s Kitchen than featuring a dish from the motherland itself, and I chose Nigeria! All of my very close friends are from Nigeria so I asked my bestfran to cook a dish from there for my Black History Month feature, well it’s March now so this isn’t timely but what the hey. She chose to do Buka Stew; a Yorbua dish made with a blend of palm oil, bell peppers, meats and spices. SO yummy and full of flavor! so here we go..

Ingredients:

  1. 1 pound of burnt beef skin
  2. 1 pound boneless chuck beef
  3. 1 pound of tripe
  4. 1/2 pound foul chicken
  5. 1/2 pound shrimp
  6. 3/4 cup Palm oil
  7. 1 teaspoon chicken bullion
  8. 1 teaspoon cayenne pepper
  9. 1 teaspooon  garlic powder
  10. 1 tsp Adobo
  11. 1 tablespoon scent pepper
  12. 4 scotch bonnet peppers, roughly chopped.
  13. 8 green peppers, roughly chopped.
  14. 4 maggie cubes.
  15. 1 cup meat stock
  16. 1 large onion, roughly chopped.
  17. 3/4 cup palm oil

Procedure:

  1. Rinse and clean meat, then season all meats with cayenne, adobo, chciken bullion, salt and black pepper.
  2. Place foul, beef and tripe in a pot and add water at least 2 inches above the meat and put to boil until cooked, about 35 to 40 mins.IMG_2591
  3. You can pressure your burnt cow skin in a pressure cooker so that it can cook faster, here we boiled it for an 1 and a half until cooked and tender.IMG_2599
  4. Blend bell peppers, onions and scotch bonnet peppers in a blender with one cup of meat stock that you can get from the meat that is boiling, you can do this in batches and transfer it to a bowl if your blender isn’t big enough.
  5. Place palm oil in a hot pot over low fire, let it cook for about 3 minutes. Originally it will be a solid cloudy color/texture when it begins to cook it will have more of a transparent red oil texture.IMG_2643IMG_2612
  6. Pour in the blended pepper mixture into the oil, let it cook for 25-30 mins on medium heat.IMG_2649IMG_2652IMG_2669
  7. At this point you can add 2 teaspoon locus beans, 2 tablespoon scent pepper, 1 tablespoon chicken bullion, 1 tablespoon adobo, 1 tablespoon red hot pepper and maggie cubes.
    IMG_2604
    Scent Pepper

    IMG_2613
    Locus Bean
  8. Drain the burnt cow skin you were boiling and add it to the stew, let it cook for 35-45 minutes on medium heat.
  9. Drain foul, beef and tripe; add to stew, let cook for 15 minutes. In that time boil 4 eggs, peel, stick with a fork to allow the stew to seep in and add to stew.IMG_2722IMG_2715
  10. Add shrimp to stew, let cook for 10 minutes. SERVE with rice & plantain. IMG_2727

ENJOY! 🙂

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