Ingredients
Scale
- 1 kg beef (chuck or stewing beef), cut into chunks
- 3 red bell peppers, deseeded
- 3 scotch bonnet peppers (adjust to taste)
- 1 medium onion
- 400 g canned tomatoes
- 1 cup vegetable oil
- 3 tsp chicken bouillon powder
- 1 tsp salt
Instructions
- In a pot, season the beef with salt and chicken bouillon powder. Add chopped onions and cover with water. Bring to a boil until tender; reserve broth.
- Blend red bell peppers, scotch bonnet peppers, canned tomatoes, and onion until smooth.
- Heat vegetable oil in a large pot over medium-high heat. Fry the blended mixture for 15–20 minutes until thickened.
- Stir in cooked beef and reserved broth; add optional spices if desired. Simmer uncovered for another 15–20 minutes.
- Taste and adjust seasoning as needed. Serve hot over rice, yams, or fried plantains.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Simmering
- Cuisine: West African
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 6g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg