Editorial sample recipeNigerianintermediateGluten-FreeDairy-Free

Nigerian Charred Pepper Buka Stew With Beef

Name: Nigerian Charred Pepper Buka Stew With Beef
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Nigerian
Ingredients: 1.5 lbs beef chuck, cut into bite-sized cubes; 3 large red bell peppers, quartered and seeded; 2 medium red onions, 1 halved, 1 finely diced; 2 whole scotch bonnet pepper, stemmed; 3 medium plum tomatoes, halved; 0.33 cup red palm oil; 2 cups halal beef broth; 1 tsp salt

A deeply savory and smoky Nigerian buka-style pepper stew made with charred red bell peppers, onions, tender beef, and rich red palm oil. Perfect served alongside steamed white rice or boiled plantains.

Prep: 15 min
Cook: 45 min
Total: 60 min

Technique to learn

Coarse Pepper Base Reduction

Blending aromatics coarsely rather than fine-pureeing allows moisture to evaporate faster, building a thick textured stew base.

Instructions

Step 1: Season beef chuck cubes with half a teaspoon of salt and half of the diced onion; cook in a pot over medium-high heat for 6 minutes, then pour in beef broth and simmer for 25 minutes until tender. Drain and reserve broth.
Step 2: Broil red bell peppers, tomatoes, scotch bonnets, and halved red onion on a sheet pan for 10 minutes until skin is lightly charred.
Pulse the charred peppers, tomatoes, and halved onion in a food processor until a coarse, chunky pepper base forms.

Step 4: Heat red palm oil in a large deep skillet over medium heat for 3 minutes until fully hot and clear.

Step 5: Add remaining diced onion to the palm oil and cook for 4 minutes until softened and translucent.

Step 6: Stir in the coarse pepper base and reserved beef broth; simmer uncovered for 15 minutes until oil rises to the surface.

Step 7: Add the cooked beef cubes into the sauce, reduce heat to medium-low, cover, and simmer for 10 minutes before serving hot.

Cooking tips

Broiling the peppers before blending gives the stew its authentic buka smoky flavour without burning the oil.
Keep heat at medium-low when simmer-frying the pepper mixture so the palm oil renders cleanly without smoking.
Original home-cooking adaptation inspired by Nigerian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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