Nigerian Buka Stew (Obe Ata)

Ingredients

(Part A)

2 large red bell peppers (Tatashe)

2 large green bell peppers (green tatashe)

1 large red onion (chopped)

3 large tomatoes

2 scotch Bonnet (Ata Rodo)

(Part B)

1/2 Small red onion (chopped)

Meat (goat meat, ponmo, shaki (tripe), panla (dried cod) and any other choice of meat)- Pre-cooked

4 Boiled eggs (optional)

1 cup palm oil

3 cubes Knorr or maggi

Salt to taste

Direction

• Combine Part A  in a blender or food processor, puree to a fine paste
  

       

• Pour the pureed mixture into a medium pot, set on high heat. Cook for 20mins to remove excess water. Alternatively you can microwave the mixture for 10minutes on high.

• Set a large pot on medium heat, add in half of the  palm and groundnut oil, bleach for 2 mins and in the chopped onions and fry until dark. Remove and discard the onions.
  

• Add in the parboiled pureed mixture, ½  cup water, Knorr cubes  and salt. Simmer for 15mins

• Reduce the heat to below medium, add in the precooked meat. Combine.  Taste and adjust for seasoning.

• Cover and simmer for another 15 minutes. Add in the left over palm oil

• Cover and simmer for another minutes. The stew is ready to serve when oil floats to the top.

Serve on white rice or as a sauce for Okele.