West African Red Stew
Red Stew is called 'red' because of its vibrant colour. It uses a blended combination of tomatoes, red bell peppers, onions and scotch bonnets, fried in seasoned oil and garnished with an assortment of meats.
Ingredients
- 2 1/2 lbs beef cuts
- 1 lb cow skin
- 2 lbs beef tripe
- 4 large red bell peppers
- 2 scotch bonnets
- 2 tomatoes
- 4 white or red onions
- 1½ cups beef broth
- 2 cups vegetable oil
- Beef bouillon
- Salt
Instructions
- Preheat oven to 400F.
- Deseed your red bell peppers and scotch bonnets. Cut the peppers, tomatoes and 2 onions into smaller chunky pieces and spread on a baking sheet. Transfer to roast in the oven for 40 mins.
- Rinse your meats thoroughly, ensure to cut off any loose fat. Transfer to a large pot.
- Chop up one onion, add into the pot of meats, season with beef bouillon, salt and any other seasoning of choice.
- Let the meats steam for 10 mins on medium heat, this will allow the meats release their juices and that will amp up the flavour.
- Add a cup of water into the meats and keep on cooking for 15 mins or till it is tender enough for you, drain and save your beef broth.
- In another large pot, add the 2 cups of vegetable oil, heat up to 350F. Toss in your boiled meats and let them fry till brown on all sides.
- While the meats are frying, take out the roasted peppers and transfer into your blender to be blended until smooth.
- Take out the fried meats and set aside to drain.
- Chop up the last onion and add into the oil, let fry till fragrant.
- Go in with the blended peppers and beef broth. Let it cook for 10 mins.
- Adjust the seasoning and then add in the fried meats, reduce the heat from medium to low, leave the pot lid slightly open and let it continue frying for another 20 mins. This slow frying of the stew is what allows it get its unique taste and flavour.
- When the oil has risen to the surface of the stew, it is ready.
Notes
Serve with some hot white rice, plantains, yams, etc.