Nigerian Assorted Meat Stew! This is one recipe I really should have shared ages ago cos a weekend hardly ever goes by without me preparing it, but for some reason, I never thought to share a recipe, well, until now. Assorted meat stew is a versatile stew/ sauce recipe that can be paired with almost all foods.
Unlike my Chicken Stew recipe, I do not use Garlic and Ginger for Assorted Meat Stew. I prefer to retain the natural flavours of the meats so I refrain from using too many condiments. Feel free to use them if you prefer.
You’ll notice I used quite a lot of Vegetable oil for this recipe. You do need a lot of oil for properly fried stew, otherwise, you’ll end up with boiled and not fried stew. The excess oil can always be decanted afterwards and used for other recipes.
1kg Assorted Meats (Beef, Goat meat, Offals, Shaki, Ponmo are ideal)
3 Red Bell Peppers (Tatashe)
1 Can Plum Tomatoes or 6 Medium Size Tomatoes
2-3 Scotch Bonnet (Ata rodo)
2 Whole Onion
1 small Onion chopped
Knorr Chicken Cubes
Salt to taste
Wash and season your meats, boil them till tender on medium heat. Remember to boil the tougher meats for a while before adding the softer meats. When boiling meats, I prefer to steam first with no water. I add one blended onion, Knorr cubes, Thyme, Curry powder and Salt to taste. I let the meats sweat out moisture a day absorb the flavours from the spices and onions for 8-10 minutes…
After which, I add enough water to cover and leave to cook till the meats are soft….
I dropped in some Chicken for a lil sweetheart who was spending the day with me..
When the meats are fully cooked, fry or grill and set aside. Reserve the meat stock as we’ll be using it later…
Usually, I roast my peppers but when I’m cooking with Goat meat, I don’t. To learn how to roast peppers, check out my Chicken Stew recipe. Blend the peppers, one Onion, the Tomatoes and the 2 Scotch Bonnet to a smooth paste and set aside…
Pour 2 cooking spoons of Vegetable oil into a big pot and place on medium heat. When it’s hot, add chopped Onions and sauté till translucent…
Next, add the in the blended pepper mix, 3 Knorr cubes, Curry powder and Thyme. Only add salt if you won’t be using meat stock later. Fry until the pepper mix loses its sourness and the oil starts to flow to the top a little. This should take roughly 20 minutes. Do remember to stir every now and then to prevent burning.
When it’s well fried, add the meat stock, you’ll need to add 2 cups to avoid using water. Water will water down the taste of the stew but if you haven’t got stock, you can use water but just a cup. Taste for salt/seasoning, adjust if necessary. Allow to cook for 5 minutes…
Now add the fried/grilled meats….
Stir and turn the heat down to LOW. Allow to slow cook and incorporate for a further 20 minutes. The longer the frying time, the more intense the aroma and flavours…
Your Nigerian Assorted Meat Stew is ready!
You may choose to decant some of the oil, it’ll come in handy for Jollof rice or even your next pot of stew…
You can tell my little sweetheart enjoyed her chicken leg….
Let’s hear from you when you’ve had the chance to try out this easy Nigerian Assorted Meat Stew recipe. See you soon!