Please note that I made a few substitutions to 9jafoodie’s original Ultimate Nigerian Stir-fry recipe. I also added my own favourite ingredients.
- 1 kg Nigerian Meats
- Shaki (cow tripe)
- 1 Ripe Plantain
- 3 coloured peppers
- 1 green
- 1 red
- 1 yellow
- 4 big mushrooms
- 2 onions (1 should be red onion)
- 3 teaspoons suya pepper (or to your taste)
- 1 teaspoon Nigerian curry powder
- ½ teaspoon thyme
- 1 big stock cube
- 1 cooking spoon vegetable oil
- Salt (to taste)
Notes about the ingredients
- Feel free to use your favourite parts of beef when preparing the Nigerian Stir-fry. Other meats can be included too especially meats that have a rubbery texture. Do check the original recipe for more meat ideas.
- Use ripe but firm plantains for this meal.
- I used Italian coloured recipes. These look like Nigerian Tatashe peppers but they are not spicy. You can also use bell peppers (also known as Salad Pepper in Nigeria).
- The job of the red onion is to add colour to the stir-fry. If you cannot buy it where you live, use any onion.
- Nigerian curry powder is not the Indian curry powder. Popular brands include Ducros and Lion. You can buy it from Nigerian markets and African food shops all over the world.
Before you prepare the Nigerian Stir-fry
- Rinse and slice up the vegetables, 1 onion (preferably red onion for colour), plantain, mushroom and meats as shown below. Click each image to enlarge.
- Cut the other onion into 4 chunks.
- Cook the meats with the stock cube, the chunks of onion and as small quantity of water as possible, starting with the toughest meat. So cook the shaki for some time then add the heart and gizzards and cook till done.
- When the meats are cooked, separate from the stock/broth and set aside. Use the stock to mix the suya pepper thyme and curry powder. You can also use water. The quantity of the stock/broth or water you will use for the mixing depends on how much sauce you want in the stir-fry. To play it safe, mix the aforementioned ingredients with as little liquid as possible then add more liquid during the frying.
- Deep-fry the plantains till golden and set aside.
- Pour the vegetable oil into a pan, pot or wok and once it heats up, add the cooked meats and fry till they start to brown like shown in the video below. If you are using a shallow frying pan, you will need to fry the ingredients in several batches. In that case, divide the oil and other ingredients accordingly.
- Once the meats start to brown, add the mushroom and onions and fry for 2 minutes.
- Add the coloured peppers and fry for 2 minutes.
- Add the suya pepper, curry powder and thyme mix and stir very well. Add more stock at this time if you wish.
- Finally, add the fried plantains and stir very well.
- That’s it!
Basic Ghanaian Gravy
- 2medium onions, diced
- 8tomatoes, Romas preferred
- 1⁄2cup vegetable oil
- 1teaspoon cayenne pepper
- 1teaspoon seasoning salt
- 1⁄2teaspoon thyme
- 1green pepper, diced (optional)
- Heat oil in frying pan and saute onions until soft, but not brown.
- Add tomatoes, cayenne pepper, seasoning salt and thyme (plus green pepper is using).
- Fry for 30 minutes until tomatoes are soft and deep red in color.
Source : www.geniuskitchen.com
Domada (Gambian Peanut Stew)
The national dish of Gambia. A thick, saucy stew served over rice.
: The Daring Gourmet, www.daringgourmet.com
- 1 lb beef steak or 1 lb chicken breast, cut into ½ inch chunks (or use bone-in chicken pieces and simmer them in the sauce; once cooked leave the pieces whole or remove the meat from the bones and add it back to the stew.)
- 1 large onion, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 3 Roma tomatoes, diced
- ½ can (3 oz) tomato paste
- ¾ cup natural, unsweetened peanut butter
- 4 Maggi or Knorr tomato bouillon cubes
- 3 cups water
- Scotch bonnet chilies, diced, according to heat preference
- 4 cups pumpkin or sweet potato, diced
- Salt and pepper to taste
- Heat the oil in large Dutch oven. Saute the onions until golden. Add the beef and garlic and continue to sauté until the beef is no longer pink. Add the tomatoes and cook for 3 minutes. Add the tomato paste, chilies, peanut butter and stir to combine. Add the water and bouillon cubes. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, stirring occasionally. Add squash, cover, and continue to cook for 35-40 minutes or until the pumpkin is tender, stirring occasionally. Season with salt and pepper.
- Serve hot with rice. This stew tastes even better the next day.
How to cook Nigerian Jollof Rice
· Red Pepper (Tatase)
· Plum Tomato
· Fresh Tomatoes
· Scotch Bonnet (Rodo)
· Knorr Cubes
· Tomato Puree
· Jollof Rice Seasoning
· Knorr Aromat Seasoning
· Vegetable Oil
· All Purpose Seasoning
· Mixed Herbs
· Easy Cook Long Grain Rice
· Heat the Vegetable oil in a pot for 5-6 minutes, you need this piping hot.
· Blend the plum tomatoes, onion, scotch bonnet, red pepper together and add it to the piping hot vegetable oil.
· Season the mixture in the pot with Knorr cubes, Jollof rice seasoning, all purpose seasoning, mixed herbs, Aromat seasoning and salt, then stir in.
· Leave to fry for 15 minutes.
· After 15 minutes, add the washed rice, then the tomato puree and mix together.
· Add the bay leaves for aroma; this gives the meal a unique taste too.
· Add a small quantity of water, you don’t need a lot as the rice needs to steam cook.
· Leave to steam cook on low-medium heat for 20-30 minutes.
· Add fresh tomatoes and onions to garnish and leave to cook for another 5 minutes. Great job!
Source : www.nigerianfoodchannel.com