Buka stew is the classic Yoruba stew that has been made popular by local buka joints in western Nigeria. The word “Buka” is a very popular word in Nigeria, originating from the northern part of the country. It means “hole in wall” based on the size of these local restaurants. What defines this is the use of palm oil and open flame cooking. It’s traditionally prepared with numerous parts of cow which are deep fried before being added to the stew. Nigerians love eating in bukas because food is cheaper, fresh and provides diverse local dishes without the stress of cooking. This traditional Buka stew recipe gives you insight on simple DIY steps on how to prepare it at home.
Buka Stew With Assorted Meats
- 850 g assorted meat and fish (beef, cow tripe, innards and smoked fish)
- 20 pcs unripe habanero peppers (atarado, ose oyibo, atarugu)
- 2 green tatashe peppers or green bell peppers
- 6 tbsp locust beans (iru, ogiri, okpei or dawadawa)
- 20 cl red palm oil (at least)
- 1 big red onion
- ½ cup crayfish
- 4 hard boiled eggs (optional)
- 3 bouillon cubes
- salt to taste
- Put the palm oil in a pot and bleach for about 10-15 minute. Add a small bulb of onion and discard after bleaching. After bleaching, leave to cool completely.
- Put the assorted meat in a pot, boil till done. Take it out and fry either with the bleached oil or a fresh batch of vegetable oil.
- Blend tomatoes, pepper and onion roughly.
- Remove a small portion of the oil for use later. Reheat up the oil; add chopped onions, locust beans and the seasoning cube.
- Allow it fry for about 3 minutes, and then add blended tomatoes.
- Allow to cook for about 15 minutes without covering the pot. Stir often so that it doesn't burn.
- Add assorted meats, fish, beef stock and allow simmer.
- It is ready as soon as the oil floats to the top of the <a href="https://afrifoodnetwork.com/recipes/ayamese-stew/">stew</a>.
- Finally add the oil that was previously bleached and kept away for later use.
- Allow to cook for another 10 minutes.