Nigerian Beef Macaroni
Nigerian beef macaroni is a quick one-pan pasta dinner that also works as a morning meal. The beef is simmered with onion and seasoning cubes first, then fried until golden, so the meat carries real depth into the dish. A base of ginger, garlic, blended red chile and diced vegetables cooks down into a thick sauce, and the macaroni finishes by soaking it up over low heat.
Instructions
Season the beef with ground pepper, salt, the whole peeled onions and a seasoning cube. Cover with water and simmer until the meat is tender.
Lift the beef out of the broth and drain it, keeping the broth for later. Cut the meat into small pieces.
Fry the beef pieces in hot vegetable oil until golden on the outside, then set them aside.
Boil the macaroni in salted water for 10 minutes. Drain it and set it aside.
Heat oil in a large frying pan and add the garlic, ginger and diced onions. Stir-fry them for 10 minutes.
Add the tomatoes, blended red chile pepper, bell peppers, carrots and green beans. Cook over medium heat for 5 minutes.
Pour in the cup of beef broth or water and simmer gently over medium heat. The sauce is ready when it looks noticeably thicker and richer.
Add the fried beef and the cooked macaroni, and stir well so everything is coated in the sauce.
Turn the heat to very low and cook for 5 minutes. The dish is done when the macaroni has absorbed the sauce and the liquid has reduced.
Make it personal.
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