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..
- 1 pound of burnt beef skin
- 1 pound boneless chuck beef
- 1 pound of tripe
- 1/2 pound foul chicken
- 1/2 pound shrimp
- 3/4 cup Palm oil
- 1 teaspoon chicken bullion
- 1 teaspoon cayenne pepper
- 1 teaspooon garlic powder
- 1 tsp Adobo
- 1 tablespoon scent pepper
- 4 scotch bonnet peppers, roughly chopped.
- 8 green peppers, roughly chopped.
- 4 maggie cubes.
- 1 cup meat stock
- 1 large onion, roughly chopped.
- 3/4 cup palm oil
- Rinse and clean meat, then season all meats with cayenne, adobo, chciken bullion, salt and black pepper.
- 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.
- 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.
- 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.
- 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.
- Pour in the blended pepper mixture into the oil, let it cook for 25-30 mins on medium heat.
- 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.
- Drain the burnt cow skin you were boiling and add it to the stew, let it cook for 35-45 minutes on medium heat.
- 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.
- Add shrimp to stew, let cook for 10 minutes. SERVE with rice & plantain.