Hey guys! This is my first recipe on this blog. The reception from my first blog post on why I started this blog has been crazy! I am honestly going to outdo myself with trying to be consistent on here. Now, this stew is very familiar to Nigerians, the first time I ever made it was in 2009 after a family trip to Dubai. We got back home and the kitchen was pretty much empty, no food in sight. Next thing my mum says, “you know what, Corned beef stew and white rice will be it for lunch” and of course being the youngest in the house (as if I wasn’t tired enough from the journey as well) I was asked to prepare lunch for the household and I’m like, “I’m tired too how about that?”. Anyway, I grudgingly did it and I was pleasantly surprised about how good it tasted. I can still picture my Dad’s reaction when he had the first taste, nodding his head in full agreement with his taste buds, he said “this is very nice”. Look at me now y’all I gotta recipe. Leggo!

Ingredients

• A tin of 12Oz corned beef (preferably the Exeter brand)
• 140g tomato puree
• 1 Large chopped onion
• A teaspoon each of Curry powder and white pepper.
• 1/2 teaspoon of thyme
• 1/2 teaspoon of Rosemary and dried basil
• 150ml of Water
• 3 tablespoons of Vegetable Oil
• 1 seasoning cube
• 1 scotch bonnet pepper

Method

Heat up a frying pan with the vegetable oil when hot add the chopped onion and stir on a LOW heat for 3 minutes (it helps to bring out the sweetness from the onion).

After 3 minutes add the tomato puree and the scotch bonnet pepper (remove the seeds to reduce the heat or just put it in whole and take it out after 7 minutes),  increase the heat to medium and stir for 5 minutes then add the curry powder, thyme, rosemary, basil, white pepper and seasoning cube. Stir for a minute and add 150ml of water, cover and cook till the oil starts to float on top of the stew. This should take about 10 minutes on medium-low heat. Then add the corned beef in big chunks and cook for 2 minutes. Adjust the stew to your preferred thickness by adding a little bit of water and then turn off the heat.

Notice there is no salt in the recipe because corned beef is very salty already and the level of saltines varies between brands so “add salt to your taste”. As shown, I paired mine with boiled white rice and sweetcorn which added a much-needed sweetness to this dish. That’s it guys hope you enjoy. For a visual representation of this recipe visit the link https://instagram.com/p/BahEqaxg2FC/ and let me know when you try it. Bon Appetit!