The stew Nigerian beef pot of my family is rich, calming and ready for weekdays
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Why does it work
- Cutting Ribeye or in very thin strips shortens the boiling time so that the meat absorbs the aromas of the sauce without becoming hard.
- Briefly cook the spices in hot oil before adding liquid intensifies your aroma and prevents the curry from tasting flat.
Nigerian Curry is not just a comfort food that fills my stomach. It also calls memories of family, travel and discovery. This hearty and aromatic stew has tender beef, starchy potatoes, peppers and a spacious amount of curry powder that cooked together to make a lively, tasting, satisfactory meal. For me, this dish is tied to Long Vac – the long vacation break in Nigeria, which runs from July to September and meets the summer vacation in other parts of the world.
As a child, Long Vac was all about road trips with my parents in all of Nigeria. We drive to Jos in the North Central region to enjoy its cool, moderate weather or drive south to visit family and friends. Some of my most lively memories come from these trips, and many of them are of course wrapped in Essen. On such a trip I visited my aunt, uncle and cousins at the University of Benin in Benin City. My aunt Ajike made us her version of the fragrant Nigerian chicken curry. The court stopped me in my tracks. I liked it so much that I asked her to show myself how to do it, and this lesson became a test stone for me in the kitchen. Since then I have adapted their Nigerian chicken curry to my beef version, which I share below.
The Nigerian curry is comfortable in the global family of Curry-Powder-based stews and sauces. The warm, deep taste remembers JapaneseKorean curry rice, Jamaican Curry chickenSouthern US dishes like Land captainand other curry powder base -saucen.
Serious food / Maureen Celestine
For my family it is a typical part of our Sunday frequency. Similar to the British with their Sunday roast tradition, Nigerian households often have special rice dishes such as fried rice And JollofAnd of course curry. The version of my aunt was full of tender chicken (or sometimes beef), chunks of potatoes and carrots as well as peppers, the sweetness and balance, which were always served with a bunch of white rice.
My own take remains loyal to Aunt Ajike. I like this curry with beef because it has wealth and depth to withstand the brave curry flavors. Cuts like Ribeye or Chuck have enough marble to stay juicy and tender, and when the meat is cut thinly, the meat cooks quickly without having to simmer. The result is aromatic beef that sucks the sauce without ever getting hard.
It starts with a generous amount of good curry powder. By good I mean one that smells fresh and confident as soon as you open the glass. Curry blends in Nigerian style Tend to be turmeric forward, with a lot of warmth of ginger and pepper and a subtle herbal liver of thyme or bay. Regardless of which brand or mix you use, make sure it is fresh. Curry powder quickly loses its blow. It should be fragrant enough that you can smell it over arm length. If it smells dusty or weak, the dish will not wear it.
From there I add potatoes, carrots and fresh peppers. I like a mixture of green and red or yellow for your sweetness and color, although everything works just as well if you have it. For the depth I rely on my curry taste for an even richer curry taste, but chicken broth or even water bought in the shop will do it if you don’t want to make it from scratch. And if I want a more rich finish, I stir a splash of coconut milk.
Serious food / Maureen Celestine
The finished curry is adaptable and forgiving. While tomatoes are not traditional, I sometimes fold chopped green tomatoes into brightness. You can also replace the beef for chicken or shrimp and shorten the boiling time as required to avoid cooking the protein.
Remains heat the remains and I sometimes like to use the stew as a hearty hand-pie filling. Some Nigerians like it about pasta – spaghetti or linguine are both frequently – but my son may be chicken with a handful of raisins or currants, similar to captain chicken. Usually I just keep it: a spacious trowel of sauce, tender beef and vegetables over a bowl with hot white rice.
Every time I do this curry, I remember long VAC road trips, the kitchen of my family, and the moment when my aunt’s chicken triggered something in me that has not been faded since then.
The stew Nigerian beef pot of my family is rich, calming and ready for weekdays
Cooking mode
(Keep your screen awake)
1 pound ((450 G) thinly shaved Beef Ribeye Or chuck steak
1 1/2 teaspoon Diamond crystal kosher saltPlus more if necessary; Use half as much of the volume for table salt
1 teaspoon grated Fresh ginger
1 teaspoon chopped garlic
3 tablespoon ((45 ML))) Peanut oil Or neutral oil such as rapeseed or vegetable oil
2 medium red onions ((1 pound; 453 G), cut into 1-inch pieces
2 dried Laurel leaves
1 teaspoon Currypulver in Nigerian stylePresent Like lion brand (see comments)
1 teaspoon dried thyme
2 medium starchy potatoes like yukon gold or Russets (24 Ounce; 680 G), peeled and cut into 1-inch pieces
2 Carrot ((8 Ounce; 226 G) Cut into 1-inch pieces
1 small Red pepper ((5 Ounce; 141 G), cut into 1-inch pieces
1 small Red pepper ((5 Ounce; 141 G), cut into 1-inch pieces
1/2 teaspoon fresh ground black pepper
1/2 teaspoon Floor turmeric
1 cup ((240 ML))) Nigerian stock with curry taste Or chicken broth bought in the store (see notes)
2 tablespoon Corn starch
Chopped coriander to serve, optional
Simple white rice to serve
Combine beef, 1 teaspoon of salt, ginger and garlic in a medium -sized bowl. Rub the spices in beef, then cover and cool at least 30 minutes or up to 4 hours.
Serious food / Maureen Celestine
Heat peanut oil over medium heat in a large, high -sided fire pan or a large Dutch oven until it shimmers. Add half of the onions, the bay leaves and the remaining 1/2 teaspoon of salt. Cooking until onions are soft and browned, about 8 minutes. Stir in the curry powder and thyme and cook fragrant for 1 to 2 minutes. Add beef, potatoes and carrots. Occasionally cook until the beef begins to brown, about 10 minutes.
Serious food / Maureen Celestine
Add the remaining onions, red peppers, half of green peppers, black pepper, turmeric, curry and 1 cup (240 ml) water and stir it. Reduce, cover and cook heat until the beef and vegetables are 15 to 25 minutes tender.
Serious food / Maureen Celestine
Whisk the corn starch and 1 cup (240 ml) water in a small bowl to form a smooth fumbling. Stir in curry to install it, then cook it until the sauce bubbles and begins to thicken for about 5 minutes with occasional stirring.
Serious food / Maureen Celestine
Add the remaining green peppers and cook for about 5 minutes until they are tender. If necessary, season with salt and additional stock to taste. Dispose of the bay leaves and serve with white rice if desired.
Serious food / Maureen Celestine
