African, Nigerian, recommended

Buka Stew

Hi guys. Hope you are all doing? The festive season is here, its a season to be jolly, but most of all its a season to celebrate the birth of Jesus.

So today, I would be introducing you all to Buka atyle stew. Some of you are prolly like, oh whats that 🙂 ( in your posh accent)

Trust me buka style stew, once you taste it, you will keep coming back for more. There are various ways of cooking this, but this is my own style.

Lets begin shall we 🙂

Beef, beef parts (tripe, cowhide, cow leg)
1 cup of palm oil
1/2 cup of vegetable oil
1 large Onions
3 scotch bonnet peppers
1 large Tatashe (capesium)
1 can of Plum tomatoes
1 meduim can of tomato puree
3 knorr cubes
Salt to taste

2 Medium sized pots

Prep Time: 15 minutes
Cooking time: 2 hours:10 minutes


Wash and slice the meat(s) into medium sizes or the size of your choice.

Slice the onions, add it to the beef, add one of the knorr cube and salt to taste. Boil until its tender.

Next blend the plum tomatoes, tatashe and scotch bonnet peppers until smooth. Set aside.

Next pour the blended pepper into a medium pot and cook until the water dries up. (At least 25 minutes)

Next fry onions in the vegetable oil, fry for about 5 minutes until the onions is translucent.

Next add the boiled pepper and fry on low heat until both ingredients are all combined. After a while, it will change from fried stew to cook stew. This stew isn’t meant to be fried, so don’t worry when it thickens up (20 minutes)

Next Drain the stock and add it to the stew and let it cook until combined. If you have a lot of stock, that’s fine as it works out better. But however if your stock is low, just add water to it to voluminize it (cook for 20 minutes )

Next add all the beef, stir well and let it simmer on low heat for 5 minutes. (I always reduce the heat because I want the beef to absorb the stew gradually so that every bite of beef you can taste the stew)

Then add the palmoil. (remember the palmoil) this is where you will need it. Add it to the stew and let it bubble away. At first it will dissolve into the stew, but give it time, it will start bubbling up gradually. From then on it will show up in patches, but eventually it will take over the stew.


That’s it, you are done. Well done 🙂

I haven’t been able to take pictures like my other post. I had guests with me in the kitchen 😔. I will be posting it again very soon with more pictures with the step by step I have illustrated above.

Thats it from me.

Pictures Below

Love Duchess O


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© Duchess O Kitchen and (2013). Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Duchess O Kitchen and with appropriate and specific direction to the original content.
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