Nigerian beef and chicken stew recipe
To a medium-sized pot on medium heat, add in your beef and chicken. Then throw in some chopped onions and spices (curry, thyme, Maggi, salt and pepper).
Add about 2 cups of water to the mix to extract the stock after boiling. Cook for 30-45 mins or until chicken is soft and tender without redness inside.
Once chicken and beef is done, set aside the stock and preheat your oven to 350°C. Set beef and chiken on a baking tray and bake until brown.
Blend tomatoes, red bell peppers, habanero peppers and large onions until consistency is smooth and set aside.
To a medium-sized pot, heat up about 4 tablespoons of oil on medium heat.
Throw in chopped red onions and fry for about 5 mins or until redness starts to fade off.
Pour in tomato paste and fry for 15 minutes, stirring continuously to avoid burning
Add your blended mixture, crayfish, maggi, ground pepper, bay leaves, curry powder and thyme. Mix and fry for about 30 mins, stirring continuously to avoid burning.
Add extracted chicken stock and salt (if necessary). Mix and cook for an additional 10 minutes
Toss in baked chicken and mix
Serve and Enoy!