Nigerian Corned Beef Stew
Nigerian corned beef stew turns a can from the pantry into a full pot of dinner in very little time. The tinned beef is fried until pale so it breaks into tender shreds, then simmered in a ready-made Nigerian tomato stew. Thyme, curry powder and ground crayfish give it depth, and optional ponmo adds a chewy contrast. It is made to spoon over white rice or pasta.
Instructions
Warm a small amount of vegetable oil in a pot. Add the sliced onion and cook, stirring now and then, until it has softened.
Add the corned beef and fry it, pressing and stirring to break up any lumps, until it turns pale in color.
Stir in the ponmo if you are using it. Pour in just enough water to cover the meat and onions, then simmer until the meat is cooked through.
Add the thyme, seasoning cubes, ground pepper, curry powder, ground crayfish and Nigerian tomato stew. Taste, then add salt as needed.
Stir well, cover the pot, and let it simmer for a few minutes until the stew has thickened. Serve hot, with white rice or pasta. Cooked meat, fish or egg can be added if you like.
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