The Corned Beef stew is a common dish in every Nigerian home.
Corned beef stew just as the name implies is made primarily from corned beef or minced beef (if you prefer) and pepper.
With a few easy-to-get ingredients, you can have it ready to eat with your rice, pasta, yam, and even bread according to your choice.
• 1 canned corned beef
• 2 red bell peppers
• 2 tablespoons tomato paste
• 5 medium fresh tomatoes
• 2 habanero peppers
• 1-teaspoon curry powder
• 1-teaspoon thyme
• 1-2 stock cubes
• Dried pepper to taste
• Salt to taste
- Combine the peppers with tomatoes and blend into a smooth consistency and strain out excess water.
- Chop onion into stripes, mix the tomato paste with a little water and set aside.
- Place a pan on the heat, add oil just enough to fry the tomato, add the onion first and sauté.
- Add the tomato paste and stir-fry for 5 minutes add the tomato puree and fry until the liquid and the tangy taste disappear.
- Season the stew with thyme, curry and pepper, and stock cubes and stir well to combine.
- Add water to the stew to adjust its thickness, (once you add the corned beef it will become thickened). You may not need salt since corned beef is a little bit salty.
- Take out the corned beef from the can and break into tiny pieces with a spoon, add it to the stew and stir well and leave to cook for 5 minutes on medium heat. You can add more water if it appears too thick and cook for another 5 minutes on low heat.
- Take the corned beef stew from heat and serve over boiled spaghetti or macaroni.