Nigerian Beef and Chicken Stew
This Nigerian stew builds a fiery tomato and habanero base, then adds meat that has been simmered, drained and browned before it goes in. Cooking the paste until it loses its raw edge gives the sauce depth. Using the chicken and beef cooking liquid ties it all together. Turkey or fish can stand in for the meats, and the stew suits plantain, yam, egusi or plain rice.
Instructions
Blend the habanero pepper with the fresh tomatoes until you have a smooth paste. Cook the paste in a small amount of oil until it thickens and no longer tastes raw, then take it off the heat.
Put the chicken pieces in a pot with the stock cubes, chopped onion and thyme. Cover with water and bring to a simmer.
When the chicken is nearly cooked, add the beef and keep cooking until it is well done. Season with salt and simmer for about 5 minutes more.
Drain the meat and keep the cooking liquid. Grill or fry the chicken and beef so the outsides take on some color.
Return the pot of tomato stew to the heat and pour in the reserved cooking liquid. Stir in the grilled meat and add salt to taste.
Cover the pot and cook, stirring now and then, until everything is well combined. Serve with fried or boiled plantain, fried or boiled yam, egusi, or white rice.
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