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The Delicious Nigerian Buka Stew Recipe

The day i started enjoying this delicious buka stew was the day i went to see a friend of mine when i visited Lagos. I got to Lagos very late in the evening and i told her am hungry. She has not made anything at home, so she asked us to stroll down the road to eat something. We entered a buka and i decided to “manage” the white rice and stew because i don’t fancy road side restaurants. Before i knew what was happening, i had ordered a second round plus “take away” for later on…lol!

The Buka stew is a very popular yoruba stew that has been made known by local buka joints in western Nigeria. The distinctive characteristic of the stew come from the use of palm oil and open flame cooking. What makes this Buka stew unique is the fact that it’s made with numerous parts of cow which are deep fried before being added to the stew. Buka stew is a popular Nigerian stew usually served in local restaurants known as bukas. And I’ll be teaching you how to prepare this mouth watering food.


Am going to split our ingredients today to two parts for proper understanding.

 Ingredients

(Part A)

~ 3 large red bell peppers (Tatashe)

~ 3 large green bell peppers (green tatashe)

~ 1 large onion (sliced well)

~ 3 large tomatoes

~ 2 scotch Bonnet peppers (Ata Rodo)

(Part B)

~ Half small onions (chopped well)

~ Get your meat (goat meat, ponmo, shaki (tripe), panla (dried cod) and any other choice of meat)

~ 5 Boiled eggs (if you desire)

~ Your palm oil (1cup)

~ 3 cubes for your seasoning

~ Salt (for the taste)


Cooking Directions

* All the ingredients in part A should be blended with a blending machine or food processor till you get a pure paste.

* Pour the pureed mixture into a medium pot, set on your gas cooker heat. Let it cook for 20 minutes to remove excess water.

* Most people used microwave as an alternative to mix for 10 minutes on high.

* Set a large pot on medium heat, add in half of the palm oil and let it bleach for about 2-5 minutes.

* Add in the chopped onions and fry until dark. Remove and discard the onions.

* Add in the parboiled pureed mixture and one and the half cup water (depending on how thick you like your stew).

* Put your seasoning cubes and salt. Simmer for 15 minutes.

* Reduce your gas heat to below medium, add in the precooked meat and eggs. Taste and adjust for seasoning if necessary.

* Cover and simmer for another 10 to 13 minutes.

* Add in the left over palm oil.

* Cover and simmer for another 5 to 7 minutes.

The stew is ready to serve when oil floats to the top.

It can be served alongside dishes such as plain rice, beans, porridge yam, or soups combos such as plain okra soup, egusi soup, ewedu soup with gbegiri 

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