Buka Stew With Assorted Meats
Illustration
Buka stew is a Yoruba dish named after the roadside buka eateries where it is ladled over rice all day. Its depth comes from layers: palm oil bleached with onion, a blended base of tomato, pepper and fermented locust beans, and a mix of boiled then fried meats alongside stockfish. The stew is done when the oil floats to the surface. Serve it with ofada rice or beans.
Instructions
Heat the palm oil in a pot for 10 to 15 minutes. Add a piece of onion and let it cook in the oil until the oil has bleached, then remove and discard the onion. Set the bleached oil aside to cool.
Blend the tomatoes, pepper, onion, locust beans and seasoning cube together into a mixture.
Put the assorted meat in a pot and boil it until cooked through. Lift the meat out of the pot and set it aside.
Pan-fry the boiled meat in oil for 3 minutes.
Stir the blended tomato mixture into the pan and add the stockfish. Let it simmer until the oil rises and floats on top of the stew.
Pour in the bleached palm oil and cook for another 10 minutes.
Serve hot with white rice, ofada rice, beans or a similar side.
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