Nothing beats good old buka stew.
A buka is a local Nigerian food joint that is fancy and fuss free in terms of service and ambience, however, many a man have been known to ignore their wife's cooking for the sake of these humble food joints on the streets of Nigeria.
Their secret is consistency in taste and generously cut proteins (huge chunks of different types of meats and animals).
These specialists cook these stews every day so we know you can hardly beat them at their game.
Every buka has their own unique taste, there's no universal taste for the good old buka stew.
Some would swear that the secret ingredient is rotten tomatoes, proportion of onions to tomato blend, use of a lot of bell peppers or lack of, special frying methods for the onions (some include blended iru or blended stock fish) or even mixing palm oil with vegetable oil.
The truth is, there's a reason why it's a secret! If bukas gave out their secrets then they'd be out of business in a hurry!!!
As food lovers, we have no choice than to use our sense of taste and sight to recreate what we love so much. Personally, one of my favourite bukas in Lagos had the most amazing stews and I got this recipe from the owners daughter who was a high school friend. Over the years I've made a couple of switches to make it more mine.
Today, I'm sharing it on the blog. Try it and let's know how it went!!!
Ingredients
*Mixed meat (boiled then fry or grill)
*5 tomatoes (fresh, but slightly off)
*8 bell peppers
*5 scotch bonnet
*2 onions (blend 1 with the tomatoes and pepper then the other 1 separately)
*Stock cube
*Veg oil (I used olive oil)
Step 1. Blend the bell peppers, scotch bonnet, tomatoes with one onions till very smooth. Then pour into a pot to boil and simmer till paste like
Step 2. In a separate pot, pour in oil and let it heat up. When hot add in the separately blended onions, allow it to fry until golden brown..
Step 3. Then add in the mix pepper paste
Step 4. Then the stock cubes
This stew is the business, we paired ours with well greened out chopped cooked okro
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