Nigerian Obe Ata (Pepper Stew)

Ingredients

• 800g beef chuck, cubed
• 3 red peppers
• 3 tomatoes
• 1 onion
• 2 scotch bonnets
• 2 tbsp tomato paste
• 1 tsp curry powder
• 1 tsp thyme
• 3 bay leaves
• 1 stock cube
• 100ml palm oil (or vegetable oil)
• Salt

Instructions

1. Boil the beef with chopped onion, bay leaves, thyme and salt in 500ml water for 40 minutes until tender; reserve the stock.
2. Blend the peppers, tomatoes, onion and scotch bonnets.
3. Reduce the blended pepper mix in a pot for 15 minutes until thickened and the water has cooked off.
4. Heat the palm oil in a separate pan and pour in the reduced sauce; fry 10 minutes.
5. Add the tomato paste, curry powder and stock cube; cook 5 minutes.
6. Add the beef and 250ml reserved broth; simmer 15 minutes.
7. Adjust seasoning.

Serving suggestions

• Serve with rice, yam or plantain.

Storage & reheating

Keeps 4 days; freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions