Ingredients with Measurements:
- 1 cup of ogi (fermented cornmeal)
- 1 pound of beef, cut into small cubes
- 2 medium-sized onions, chopped
- 3 garlic cloves, minced
- 2 tablespoons of tomato paste
- 2 cups of beef broth
- 2 cups of water
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 teaspoon of thyme
- Salt and pepper to taste
- 2 tablespoons of vegetable oil
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onions and minced garlic to the pot and sauté until the onions are translucent.
3. Add the beef cubes to the pot and cook until browned on all sides.
4. Add the tomato paste, thyme, salt, and pepper to the pot and stir to combine.
5. Pour in the beef broth and water and stir to combine.
6. Add the chopped carrots and potatoes to the pot and stir to combine.
7. Bring the stew to a boil, then reduce the heat to low and let it simmer for 30 minutes.
8. Add the ogi to the pot and stir to combine.
9. Let the stew simmer for an additional 10-15 minutes until the ogi has thickened the stew.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 28g
Protein: 30g
Sodium: 800mg
Substitutions for ingredients:
- Chicken or lamb can be used instead of beef.
- Sweet potatoes or yams can be used instead of regular potatoes.
- Chicken or vegetable broth can be used instead of beef broth.
Variations:
- Add chopped bell peppers or green beans for additional vegetables.
- Add a can of diced tomatoes for a more tomato-based stew.
- Add a teaspoon of curry powder for a spicier stew.
Tips and tricks:
- Make sure to brown the beef cubes on all sides for added flavor.
- Use a wooden spoon to stir the stew to prevent the ogi from clumping.
- Add more water or broth if the stew becomes too thick.
Storage instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
Serve the stew in bowls with a side of crusty bread.
Garnishes:
Garnish the stew with chopped fresh parsley or cilantro.
Pairings:
Pair the stew with a glass of red wine or a cold beer.
Suggested side dishes:
Serve the stew with a side of mashed potatoes or steamed rice.
Troubleshooting advice:
- If the stew is too thin, let it simmer for a longer period of time to thicken.
- If the stew is too thick, add more water or broth.
Food safety advice:
Make sure to cook the beef cubes to an internal temperature of 145°F to ensure they are fully cooked.
Food history:
Ogi is a traditional Nigerian food made from fermented cornmeal. It is commonly used in stews and porridges.
Flavor profiles:
This stew is savory and hearty, with a slightly sour taste from the ogi.
Serving suggestions:
Serve the stew as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Nigerian