Ingredients

For the Beef

• 700 g beef (chuck or brisket), cut into medium chunks

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon thyme

• 1 teaspoon curry powder

• 1 bay leaf

• Water, enough to cover

For the Pepper-Tomato Base

• 6 large fresh tomatoes (or 1 can whole tomatoes)

• 3 red bell peppers

• 2–3 scotch bonnet peppers (adjust to taste)

• 1 medium onion

For the Stew

• ½–¾ cup vegetable oil (traditional style uses more oil)

• 2 tablespoons tomato paste

• 1 teaspoon thyme

• 1 teaspoon curry powder

• 1 seasoning cube (optional)

• Salt, to taste

Instructions

1. Cook the Beef

Place beef in a pot with onion, garlic, salt, pepper, thyme, curry powder, bay leaf, and enough water to cover.
Bring to a boil, then simmer for 30–40 minutes until tender.
Reserve some of the beef stock for later.

(Optional: Lightly fry or brown the beef pieces after boiling for extra flavor.)

2. Blend the Pepper Mix

Blend tomatoes, red bell peppers, scotch bonnet peppers, and onion until smooth.
Pour the blended mixture into a pot and cook over medium heat to reduce excess water, stirring occasionally, until thickened.

3. Fry the Stew Base

In a separate large pot, heat vegetable oil until hot but not smoking.
Add tomato paste and fry for 2–3 minutes to remove raw taste.

Pour in the reduced pepper mixture carefully (it may splatter).
Cook on medium heat for 15–20 minutes, stirring occasionally, until oil begins to rise to the top.

4. Add the Beef

Add the cooked beef pieces into the stew.
Pour in a small amount of reserved beef stock for desired consistency.
Season with thyme, curry powder, seasoning cube, and salt to taste.

Simmer for another 10–15 minutes until flavors are fully combined and stew thickens.

5. Serve

Serve hot with:

• White rice

• Fried rice

• Jollof rice

• Boiled yam or plantains

Who This Dish Is Best For

• Lovers of bold, spicy flavors

• Fans of West African cuisine

• Family-style meals and gatherings

Cooking Tips

• Let the stew cook long enough for oil to separate on top — this indicates proper frying

• Adjust scotch bonnet peppers depending on spice tolerance

• The stew tastes even better the next day