Buka Stew With Assorted Meats (Obe Ata)
Nigeria
Rédacteur en chef
Lagos, Nigeria ·
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Lagos, Nigeria ·
Buka stew is the pepper stew of western Nigeria, named for the places that made it famous. A buka is a small, cheap local eating house, and the buka is where working Lagos eats: fresh food, several dishes, no cooking at home, and no pretensions about any of it. The stew belongs to those kitchens and carries their signature. It is a pepper stew rather than a tomato stew, and the distinction is the whole recipe: tatashe and rodo dominate and tomato is kept back, which is the reverse of the everyday Nigerian stew ratio. The palm oil is bleached first, heated until it changes character, and that step produces the specific aroma that makes a buka identifiable from the street. Seasoning is kept minimal on purpose, because the peppers and the oil are doing the work. It is made with assorted meats, the cow parts that a household kitchen might skip and a buka never does, deep fried before they go into the pot. The women who run these kitchens are known collectively in Nigerian speech as Iya Basira, a name that stands in for all of them, and mama put is what the roadside version is called. Buka stew is eaten with white rice, beans, yam, fried plantain or agege bread.
Buka stew is documented as the pepper stew of the buka, the small local eating houses of western Nigeria, and is known in Yoruba as obe ata. The word buka entered Yoruba usage from Hausa, reflecting the movement of the eating house form southward within Nigeria.
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Put the palm oil in a pot and bleach it for about 10 to 15 minutes. Add a small bulb of onion and discard it afterwards. Leave the oil to cool completely.
Put the assorted meat in a pot and boil until done. Take it out and fry it, either in the bleached oil or in a fresh batch of vegetable oil.
Blend the tomatoes, peppers and onion roughly.
Set a small portion of the oil aside for later. Reheat the rest, then add chopped onions, the locust beans and a seasoning cube.
Fry for about 3 minutes, then add the blended pepper mixture.
Cook for about 15 minutes with the pot uncovered, stirring often so it does not catch.
Add the assorted meats, fish and beef stock, and leave to simmer.
The stew is ready when the oil floats to the top.
Add the oil that was set aside earlier.
Cook for a further 10 minutes.
Notes personnelles de Jennifer Ezeokoli6 avis
bleaching that palm oil in my dallas apartment almost set off the smoke alarm sha! But it was so worth it. couldnt find green tatashe at Southwest Farmers Market so I substituted green bell peppers with 18 green habaneros. dropping the hard boiled eggs in right at the end took me straight back to buka spots in Lagos. e sweet totaly o.
Herh, the smell of frying iru in bleached palm oil inside my kitchen brings back proper memories paa! Got the smoked fish and locust beans from Tottenham High Road market. Used green bell peppers since green tatashe is hard to spot around here. Very rich stew, though my husband insists we need a few more tomatoes next time oo.
Used dawadawa from the African store in Brooklyn Park and bought my halal beef and shaki from the Somali butcher on Lake Street. The green habanero heat is no be small thing o! My family loved the sauce over rice, but next time ill cut down to 12 peppers because 20 was absolute fire sha.
Tried this over the weekend in Joburg. Bleached the 20cl palm oil with the onion bulb as instructed then let it cool down before frying the tripe and beef. The crayfish and locust beans give it such a lekker deep savoury smell. The 4 boiled eggs absorbed the pepper sauce so well.
How many tomatoes did you add
chale 15 minutes to bleach the palm oil was far too long for my stainless steel pot, my whole flat filled with smoke and I had to open all windows in the cold. Next time ill stop around 8 minutes max. The tripe and crayfish from Kirkgate market in Leeds were fresh though, and rough blending the green peppers gave a good coarse texture.