Nigerian Red Pepper Stew

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A vibrant Yoruba classic featuring a silky red pepper-tomato sauce simmered with tender smoked fish and assorted meats until the oil rises to the surface. Traditionally served over boiled yam, white rice, fried plantains, or soft agege bread for a deeply satisfying West African meal.

Nutrition Facts

Per serving (estimated)

• 445 kcalCalories
• 26 gFat
• 8 gSaturated Fat
• 18 gCarbs
• 5 gFiber
• 9 gSugar
• 32 gProtein
• 740 mgSodium
• 820 mgPotassium
• 85 mgCalcium
• 4.8 mgIron
• 112 mgVitamin C
• 135 mcgVitamin A

Ingredients

For the pepper blend

• 4 large red bell peppers, cored and roughly chopped
• 4 ripe Roma tomatoes, halved
• 2 scotch bonnet peppers (ata rodo), stemmed
• 1 large onion, roughly chopped
• 4 garlic cloves, peeled
• 1-inch piece fresh ginger, peeled

For the proteins

• 1 lb assorted beef (chuck and honeycomb tripe), cut into bite-size pieces
• 1/2 lb beef liver, cubed
• 1 medium smoked mackerel, deboned and flaked
• 1/4 cup ground crayfish (optional)

For the stew base

• 1/2 cup palm oil (or vegetable oil)
• 1 medium onion, finely chopped
• 3 tbsp tomato paste
• 2 tsp curry powder
• 1 tsp dried thyme
• 2 bay leaves
• 1 Maggi or Knorr stock cube, crumbled
• 1 tsp fine sea salt, plus more to taste
• 2 cups reserved beef stock

Directions

1. Blend the bell peppers, tomatoes, scotch bonnets, roughly chopped onion, garlic, and ginger to a smooth puree; set aside.
2. Season the beef and tripe with half the salt, half the thyme, 1 tsp curry powder, and half the stock cube, then boil in 4 cups of water for 30 minutes until tender. Reserve 2 cups of the cooking stock.
3. Heat the palm oil in a heavy pot over medium heat for 1 minute, then sauté the finely chopped onion until soft and translucent, about 3 minutes.
4. Stir in the tomato paste and fry for 2 to 3 minutes until it darkens slightly and smells fragrant.
5. Pour in the blended pepper mixture along with the bay leaves, remaining thyme, curry powder, and stock cube. Mix well, cover partially, and simmer for 20 minutes until reduced and thickened.
6. Add the boiled beef, tripe, liver, flaked smoked mackerel, crayfish, and 1 cup of the reserved stock. Simmer uncovered for 15 minutes, stirring occasionally so the bottom does not scorch.
7. Season with the remaining salt and taste, adjusting as needed. The stew is ready when oil floats clearly on the surface and the sauce coats the back of a spoon.
8. Remove from the heat, discard the bay leaves, and let the stew rest 5 minutes before serving hot with boiled yam, rice, plantains, or bread.

Cook’s Notes

• Palm oil gives the authentic deep-orange color and earthy flavor; substitute with vegetable oil plus 1 tsp paprika if unavailable.
• Remove scotch bonnet seeds for a milder heat or add an extra pepper for more fire.
• The traditional doneness test is when palm oil visibly rises to the top of the stew – do not shortcut this step.
• Smoked catfish or panla can replace mackerel for a stronger, more pungent background note.
• This stew tastes even better the next day once the spices have melded, so make it ahead when possible.

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