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..


  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


  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.
    Scent Pepper

    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



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s