Designer / Buka Stew

This is a type of stew cooked in Nigeria with palm oil tomatoes, bell peppers and chillies. The ingredients are the normal ingredients you use to cook normal Nigerian stew but the method used is slightly different.
Buka stew also reminds me of Aya-mashe but in red. lol!
Red Bell Peppers
Scotch Bonnet
Palm Oil
Seasoning Cubes
Assorted Meat (Beef, Shaki, Roundabout, Cow nose, Cow Leg, Smoked Turkey, Goat meat)
Cook your meat and fry

Boil the eggs and place aside.
Blend the tomatoes, bell peppers, onion, scotch bonnet.  Do not blend till its smooth like so.

In a medium size pot, pour the blended source. 

Tip: Do not add any water and if you feel you have to make sure it’s as little as possible.
The key is to cook the stew till its dry and there is no water without burning the stew.
In another large pot, heat the palm oil for 3minutes.

Tip: This process is called bleaching the palm oil. I used a ceramic pot so there was little to no smoke. If the smoke is too much, cover the pot.
Mean while chop a small amount of onion, add it to the palm oil, it will start to sizzle.

Couple seconds after, add the dry sauce from the other pot, seasoning cubes and your choice of assorted meat stir and let it cook for another 10 minutes.

Remember the tomato sauce is cooked already so you don’t need to cook for long. Reduce the heat add the eggs and after 5 minutes the stew should be done.

I think the best side for this stew is rice.

The stew is absolutely so delicious it does not need presentation or was it I could not wait to tuck in. Hahaha!!!

Enjoy and hope you all try it.