Recipe Index

Ingredients

• 2 lb 3 oz beef or goat meat on the bone, cut into chunks
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 teaspoons ground ginger
• 2 teaspoons paprika
• 1 teaspoon ground black pepper
• 1 teaspoon salt, plus more to taste
• 2 large tomatoes, chopped
• 2 green bell peppers, chopped
• 1 cup water, plus more as needed
• 2 tablespoons chopped fresh parsley, to garnish

Method

1. Season the meat with the salt, pepper, ginger and paprika.
2. Heat the oil in a heavy pot over medium-high heat. Brown the meat in batches for 5-6 minutes per batch and set aside.
3. Reduce the heat to medium, add the onion to the same pot and cook for 5 minutes, scraping up the browned bits. Add the garlic and cook for 1 minute.
4. Return the meat with any juices, add the tomatoes and the cup of water, and bring to a simmer.
5. Cover and cook over low heat for 1 hour 15 minutes, stirring occasionally and adding a splash of water if the pot dries out, until the meat is tender.
6. Stir in the bell peppers and cook uncovered for 10-15 minutes until the peppers are just tender and the sauce has thickened.
7. Taste for salt, scatter with parsley and serve hot with rice, fufu or grilled plantain.

Prep: 15 min · Cook: 90 min · Total: 105 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data