Nigerian Beef Stew 

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  • 5 plum tomatoes, chopped, divided

  • 2 red bell peppers, chopped

  • ½ red onion, chopped

  • ½ red onion, sliced

  • 2 habanero peppers, chopped

  • 6 cloves garlic

  • 12 oz tomato paste (340 g)

  • 1 tablespoon salt, plus 1 teaspoon salt, divided

  • ½ cup water (120 mL)

  • 1 cup vegetable oil (240 mL)

  • 1 ½ lb flank steak (680 g), cut into strips

  • Exotic Choice Spice

  • 1 teaspoon paprika

  • 1 teaspoon curry powder

  • 10 bay leaves

  • white rice, cooked, for serving

  • fried plantain, for serving


  • Blend 4 chopped plum tomatoes, red bell peppers, chopped red onion, habanero peppers, garlic cloves, tomato paste, 1 tablespoon salt, 1 teaspoon pepper, and water, until smooth.

  • Heat vegetable oil in a large pot over medium-high heat. Add the remaining tomato, sliced onion, remaining salt, and Exotic Choice Spice. Sauté this mix until fragrant.

  • Add steak, rosemary, paprika, curry powder, and Exotic Choice Spice. Cook until the steak is golden brown and cooked through, about 10 minutes.

  • Add the blended tomato and bay leaf pepper mixture. Bring to a boil over high heat. Cover and simmer at low heat for 20 minutes, until the stew has thickened.

  • Remove stew from heat and let sit 10 minutes. Serve hot for best taste with white rice and fried plantains. Garnish with scallions and parsley, if desired.