Food  

Delcious Nigerian Buka Stew Recipe

By Oreoritse Tariemi

07 November 2022   |   10:50 am

Share on Facebook Share on Twitter Share on WhatsApp Share on Telegram

Street food is an integral part part of Nigerian food culture. Often served in local restaurants popularly known as "bukas," the nigerian buka stew is a delicious palm oil stew made with a mixture of tomatoes and pepper and often served alongside plain dishes like rice, beans and soup combos. One agreeable fact about these…

Nigerian buka stew photo Sisi Jemimah

Street food is an integral part part of Nigerian food culture. Often served in local restaurants popularly known as “bukas,” the nigerian buka stew is a delicious palm oil stew made with a mixture of tomatoes and pepper and often served alongside plain dishes like rice, beans and soup combos.

One agreeable fact about these stews is that they are very delicious and usually require more than one serving. In this recipe, we have detailed a step by step recipe to making some homemade delicious Nigerian buka stew:

Ingredients

• Palm oil
• Assorted meat: Cow Intestines, Tripe (aka Shaki), Ponmo, Beef (Red meat)
• Red Onion
• Seasoning cubes
• Tomatoes
• Green bell pepper
• Red scotch bonnet pepper(Ata rodo)
• Chili pepper (Shombo)
• Red Bell pepper (Tatashey)
• Garlic
• Panla fish – Optional
• Salt to taste
• Boiled eggs

Method

• The first step to preparing Nigerian buka stew is the palm oil base. Start by bleaching the palm oil until it becomes as clear as vegetable oil. This is a smokey process and as such should be done in a well ventilated kitchen. Pour some palm oil into a pot and set over medium heat for about 10 minutes before turning off the burner. Be sure to keep the pot closed until it cools a bit.
• Next properly wash the assorted beef, taking time to scrape out the ponmo and release saturated fats in the intestine. Also wash the beff and cut into small chunks alongside the assorted beef season with some seasoning cubes, chopped  and boil. Season with some seasoning cubes, add chopped onion and leave to cook for about 25-30 minutes until tender and set aside.
• Wash soft tomatoes, tatashey, ata rodo and shombo and blend into a smooth puree. Pour the blended paste into a pot and cook until the water evaporates leaving the concentrated tomato and pepper paste.
• Add the bleached palm oil into the concentrated paste and fry for about 5 minutes. Stir gently to prevent the paste from burning. and once the oil separates from the paste, its ready.
• Add the meat water, assorted meat and washed panla fish. Season and cover the pot to cook for about 15 minutes. Once the oil starts to settle at the top of the pot, turn off the burner and leave to cool.
• Add the peeled eggs and serve with some boiled rice, yam, bean potatoes or as a side for various soups.