Recipes

Buka Stew

By: The Local Palate

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A dish that’s rich with the flavors and culture of Nigeria and South American influence. If you like any type of warm, home-cooked, comfort food, this is the perfect recipe. Pair with rice or your choice of delicious starch.

Note: Iru is fermented locust beans and is used across West Africa to add umami to dishes. It’s available at online sites such as burlapandbarrel.com. Crayfish powder is available at international markets.

recipe

yields

Makes 1 quart

For the bleached palm oil

2 cups palm oil

For the beef and stock

3 pounds beef chuck
¾ red onion, peeled and sliced
4 tablespoons granulated chicken bouillon

For the pepper mix:

5 red bell peppers, seeds removed
1 sweet onion, peeled
4 tablespoons minced garlic
2 medium habanero peppers

For the stew

1¼ cups bleached palm oil (recipe included)
½ red onion, peeled and sliced
¼ cup iru (dried fermented locust bean), rinsed and cleaned
Pepper mix (recipe included)
2 cups beef stock
2 tablespoons dried basil
1 tablespoon dried thyme
4 tablespoons crayfish powder
2 teaspoons granulated chicken bouillon
1 teaspoon salt

steps

Make the bleached palm oil: Pour palm oil into a medium saucepot and cover tightly. Place
over medium-low heat and cook for 20 minutes (the palm oil will liquify). Remove from heat,
keep covered, and let sit for 15 minutes. Measure out 1¼ cups for the stew; reserve the rest.
Make the beef and stock: Place beef into a pot and add red onion, bouillon, and 1⅛ cups
water. Stir to combine and cover pot. Set over medium-high heat and cook for 15 to 18 minutes,
stirring occasionally. Remove from heat, keep covered, and allow to rest for at least 10 minutes.
Use a slotted spoon to transfer beef to a plate. Set aside.
Make the pepper mix: Place bell pepper, onion, garlic, and habanero in the bowl of a food
processor and pulse to coarsely chop. Transfer to a medium saucepan and place over medium
heat. Cook, stirring occasionally for 15 minutes. Remove from heat and set aside.
Make the stew: Pour reserved 1¼ cups of bleached palm oil into a large stockpot and add
onion. Place over medium heat and cook for 5 to 7 minutes, stirring occasionally. Stir in iru and
cook 5 to 7 minutes more, stirring occasionally. (Onion should be less firm and slightly
translucent.) Add pepper mix, beef stock, basil, thyme, crayfish powder, bouillon, and salt and
stir to combine. Cook for 20 to 30 minutes, stirring occasionally. Stew will reduce slightly and
palm oil will rise to the top. Add beef to pot and stir to combine. Continue cooking for 15
minutes, stirring occasionally. Stew will continue reducing and palm oil will continue to rise.
Remove stew from heat and let rest 10 to 15 minutes before serving.