I’m here again 🙂 .
Today I am focusing on beef because in this part of the world we use beef which includes goat meat for soups. Chicken can be used in soups of course, the idea is whatever meat you choose, season it based on what you want to use it for. Meat should be tasty even if it’ll end up in a pot of stew or soup, it shouldn’t be bland. So today we’ll take a look at how best to cook tasty meat for your local pot of Nigerian soup.
The number one thing I will like to emphasize is that most local soups get their unique taste from the leaves/vegetables used in them which is why most soups are named after the dominant vegetable for example: Oha soup , Efo riro , Egusi soup , Edikaikong , Okra soup etc. That is to say the soup will come out fantastic without the addition of ginger, garlic, onions, curry, thyme, rosemary and soy sauce to the meat while it’s being cooked.
Now I know I said last post on seasoning chicken was going to be the shortest, this will be because you need only three basic ingredients which are:
Dry Cameroon pepper/regular dry pepper/ground fresh atarodo ( red scotch bonnet )
Yes, that’s all!
Now wash your beef, get it ready for cooking and I will show you how.
I have used 1kg of two types of beef – cow and goat meat + a little kpomo 😉 .
1/2 – 1 teaspoon dry Cameroon pepper
2 Maggi cubes
1/4 teaspoon salt
Like with the chicken, don’t add water to the meat initially, should take about 10 – 15 minutes for the original water to dry up.
Let the meat boil until its juices almost run out, this process helps the meat absorb the seasonings without water interference, it’s almost as if it exchanges its natural juices for taste so that even after you have added water, it will not lose it’s tastiness except you add way too much water (see notes).
Start adding 1/2 cup of water at a time until the meat is as soft as you want it then you can carry on with the rest of the soup making process but if you’re like me that gets tricked into buying hard goat meat then you had better add 1 cup of water at a time because it’ll cook for a long time!
*Points to note:
The water added to any amount of meat at any given time, no matter the quantity should be just below the meat level otherwise the meat might get soft while the water is still too much and will drain all the seasoning it had absorbed earlier.
Meat stock doesn’t have to be up to 2/3 cups , even 1/2 up will add the desired meaty taste to the soup.
As mentioned in earlier soup posts, you don’t need curry, thyme, rosemary, bay leaves, ginger, garlic, onions etc when cooking meat for local Nigerian soups.
Enjoy the rest of your week!
Azu 🙂 .