Buka Stew With Assorted Meats
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.
Ingredients
- 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
Instructions
- 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.