Beef and Green Pepper Chilli

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Happy New Month!!!

It’s December yipee! Honestly I don’t know why I’m so excited about this month, but I really am excited.

Maybe it’s because this months recipes are holiday specials! Spectacular and simply delicious lol! :-).

First on the list is a Chilli recipe. Put it together myself, was going to call it by it’s ingredients but then, I realised its basic components also feature in chilli recipes so, I named it Chilli.

Here in Nigeria, we are blessed with fertile ground that grows almost anything that’s planted in it except for foods that are weather specific. Many of the vegetables we eat today aren’t originally from around here but were brought in by foreigners especially missionaries and  colonialists. They are here to stay though, might as well make recipes out of them. By recipes I don’t mean fried rice and salads because that seems to be the most popular things we make with them.

Stay tuned as Clara’s Corner brings you sensational recipes this month, made with ingredients found in your neighbourhood :-).

Now let’s go there :-D.

Ingredients for Beef and Green Pepper Chilli: serves 6

1.5Kg beef steak

3 medium green pepper

4 medium tatashe

1 1/2 cup homemade tomato puree: 3 small tomatoes,  4 small tatashe, 2 red scoth bonnets (atarodo), 1 yellow scotch bonnet (fresh Cameroon pepper), 1/4 cup water

1 tin kidney beans

1 1/2 cups coconut milk

2 tablespoons dark soy sauce

Pinch Rosemary

Pinch thyme

1/2 teaspoon dry Cameroon pepper

2 Maggi cubes

1 Maggi crayfish cube

Cooked Jasmine rice

Salt to taste

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Preparation:

Cut meat into strips and marinade for at least 1 hour in soy sauce, rosemary,  thyme, dry cameroon pepper, 2 cubes of Maggi and pinch of salt.

Homemade tomato puree:Wash and seed tatashe, wash tomato and the other peppers and in a small pot boil with lid close in 1/4 cup of water for 10 minutes. Set aside and allow it cool before blending, don’t add any extra water.

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Wash, seed and cut the green pepper and tatashe into strips.

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Cooking:

In a wide pan, heat 1/2 cooking spoon vegetable oil and stir fry the beef.

Stirfry for 15-20 minutes until the  beef is tender.

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Add the cut tatashe to the pan and stir fry for 3 minutes.

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Add the puree and fry for 10 minutes.  (Boiling the tomato helps give a smooth puree and also cuts the cooking prcocess by half).

Add the Maggi crayfish cube. Stir well.

Add the coconut milk and cook for 8 minutes, then add the kidney beans along with its sauce from the tin cook for 6 minutes.

Add the green pepper and let it cook for 5 minutes.

Check for salt and pepper.

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Turn off heat.

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Serve with cooked Jasmine rice.

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Until next recipe…..enjoy!

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Azu :-).

17 Comments

  1. […] Beef and Green Pepper Chilli (clarascornerng.wordpress.com) […]

  2. […] Beef and Green Pepper Chilli (clarascornerng.wordpress.com) […]

  3. Deborah says:

    This seems really nice. Please do you know where I can get soy sauce here in Abuja? I’ll be most delighted if you could help me with that. Thanks.

  4. NN says:

    U r such a great cook. How do I serve rice so it comes out like d pics above…

    • Thanks so much NN, you are far too kind.
      To achieve rice like that, simply take a deep set bowl of your desired shape, wet it a little, press rice into it then turn the bowl upside down gently over the chilli sauce.

  5. […] Beef and green pepper chilli […]

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