Sunday Stew is a traditional Nigerian recipe for a classic stew of beef, chilies, and onions cooked in a palm oil and tomato base with dawadawa (iru or locust beans). The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Sunday Stew.
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This is also known as 'tomato stew' and is typically made with a blend of assorted meats (muscle, offal and tripe). It's traditionally prepared on Sunday morning for Sunday lunch (hence the name).
Ingredients:
120ml palm oil or groundnut oil (or a blend)
1kg beef (or beef and tripe), cut into 3cm cubes
1/2 tsp ground hot chilli powder (typically Scotch bonnet), or to taste
3 large tomatoes, coarsely chopped
1 onion, coarsely chopped
1 Scotch bonnet, chilli, chopped
1/2 tsp dried thyme, crumbled
4 tbsp tomato purée
2 tsp dawadawa (or use Maggi sauce)
Method:
Heat the oil in a heavy-based pan over high heat. Add the sliced beef and the chilli powder and cook, stirring frequently, until the meat has browned all over.
Pound together the onion, tomatoes and Scotch bonnet chilli in a mortar until you have a paste (or puree in a food processor). Stir into the beef then mix in the thyme, tomato puree and dawadawa.
Bring to a simmer and cook, uncovered, for about 45 minutes further. Watch the stew during this time and add a little water if it begins to stick.
As with other Nigerian stews (as opposed to soups), this should be served with rice.
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