Nigerian Spiced Beef & Pepper Stew (Ẹran Ìṣù Style)

How to Make It

1. 1

   Parboil and Season the Beef

   Place beef chunks in a pot. Add half the sliced onion, grated ginger, garlic, turmeric, bay leaves, and a pinch of salt. Add just enough water to barely cover the meat (about 200ml). Cover and cook on medium heat for 25–30 minutes until the beef is tender and has released its natural juices. Do not discard the stock — set it aside.

   Tip: Parboiling with aromatics instead of just water layers in flavour without extra salt. Lean shin cuts become beautifully tender with this method.
2. 2

   Blend the Pepper Base

   While the beef cooks, combine the tatashe, fresh tomatoes, and the remaining half onion in a blender. Blend until smooth. Pour the blended mix into a wide saucepan and cook over medium-high heat, stirring occasionally, for 12–15 minutes until the raw tomato smell is gone and the paste has reduced and thickened slightly.

   Tip: Cooking the pepper paste before adding oil and meat is a key Nigerian technique — it removes excess liquid, concentrates flavour, and reduces the overall oil needed.
3. 3

   Build the Stew Base

   Push the reduced pepper paste to the sides of the pot. Add the palm oil (or olive oil) to the centre and allow it to heat for 1–2 minutes on medium heat. Do not bleach the palm oil. Stir the oil through the pepper paste, then add the ground crayfish, Cameroon pepper, locust beans (if using), and the half-cube of low-sodium seasoning. Stir well and fry together for 5 minutes.

   Tip: Unbleached palm oil retains its carotenoids and vitamin E — heart-protective nutrients lost when oil is overheated. A little goes a long way.
4. 4

   Add Beef and Simmer

   Add the parboiled beef into the stew base. Pour in the reserved beef cooking stock (and additional low-sodium stock or water to reach your desired consistency). Stir everything together. Reduce heat to low, cover partially, and simmer for 20–25 minutes, stirring occasionally, until the stew thickens and the beef is fully infused with the pepper flavours.

   Tip: Simmering low and slow allows the collagen in beef shin to break down into gelatin, naturally thickening the stew without flour or cornstarch — keeping it diabetes-friendly.
5. 5

   Finish and Garnish

   Taste and adjust seasoning with a small pinch of salt if needed. Remove bay leaves. Turn off the heat and stir in the torn fresh scent leaf (efirin) and ground uziza. Cover for 2 minutes — the residual heat will wilt the leaves and release their aromatic oils without destroying their nutrients.

   Tip: Adding herbs off the heat preserves their volatile oils and chlorophyll — maximising both flavour and anti-inflammatory benefit.
6. 6

   Serve

   Serve hot over steamed ofada rice, boiled unripe plantain, or alongside a portion of eba/amala made with oat flour for a lower glycaemic index meal. A side of steamed green vegetables such as ugwu (fluted pumpkin leaves) or waterleaf makes this a complete clinical plate.

   Tip: For weight management, use half the typical starch portion and double the vegetable side. The stew is protein-rich enough to keep you full with less carbohydrate.