BUKA STEW (Obe Ata Din Din) with GOAT MEAT
Buka Stew with Goat Meat
In honor of Nigerian Independence Day here’s my recipe for buka stew with goat meat…
Yield: 2-3 servings
PREP IT!
For Precooked Meat:
14 pieces (1.5 pounds) Goat meat
4 cups Beef broth
1 each Bouillon cubes
For Stew:
1 tablespoon Palm Oil
¼ teaspoon Nutmeg, Ground
1 teaspoon Thyme, Dried, Whole
2 tablespoons Taste Tutor Seasoning 101
½ teaspoon Smoked Paprika
1 teaspoon Curry Powder
1 teaspoon Taste Tutor Piri Piri Seasoning
1 tablespoon Tomato Paste
3 cups Stew Base (Obe Ata)
1 cup Green Bell Pepper, pureed
3 Bay Leaves
2 cups Beef Broth
¾ teaspoon Crayfish or Shrimp powder, optional
1½ pound Goat Meat, precooked
MAKE IT!
For Precooked Meat:
Boil meat, broth, and bouillon cubes until meat is tender.
For Stew:
In a large pot, heat oil over medium high heat.
Add tomato paste and fry until tomato paste breaks down and gets darker.
Add nutmeg, thyme, Taste Tutor Seasoning 101, smoked paprika, curry powder, and Taste Tutor Piri Piri Seasoning. Fry seasonings until toasted.
Add stew base and bay leaves. Continue to fry until no water is left.
Add broth and cook until smooth and thick.
Add goat meat.
Cook until all the flavors meld. Serve with white rice, jollof rice, or your favorite swallow. Enjoy!
Fry Tomato Paste
Toast Seasonings
Add stew base and blended green bell pepper.
Add broth.
Add goat meat.
Buka Stew with Goat Meat and Jollof Rice
Tip: How to make Stew Base
Reheat leftovers: in the oven or in the microwave.