Seasoning Meat 102- Beef

Seasoning Meat 101- Chicken
May 12, 2014
Meat Spices 2
May 16, 2014
Show all

Our well seasoned beef for any local Nigerian soup


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:

Maggi cubes

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 😉 .


Season with

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.

Cooking in its own juices

Cooking in its own juices

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).

When the juices dry to this stage, it's time to start adding water

When the juices dry to this stage, it’s time to start adding water

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!

Water is just below meat level

Water is just below meat level

*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.

Meat is cooked

Meat is cooked

Hot about 1/2a cup of stock

Got about 1/2 a cup of stock

Our well seasoned beef for any local Nigerian soup

Our well seasoned beef for any local Nigerian soup

Enjoy the rest of your week!

Azu 🙂 .




  1. Isioma says:

    So glad for this seasoning lesson. Keep ’em coming. Thanks a lot.

  2. neker17 says:

    Nice one, Azu. You say beef includes goat meat. I don’t think so. Beef is from cattle. Goat meat is called chevon. They are seasoned alike. I’ve been following the series closely. I love what you say about fresh garlic, ginger and pepper being different from the dried. It could make a huge difference in your cooking. Keep ‘em coming! Hugs!

  3. anonymous says:

    Just wish to say your article is as surprising. The clarity in your post is simply spectacular and i can assume you’re an expert on this subject. Fine with your permission let me to grab your RSS feed to keep updated with forthcoming post. Thanks a million and please carry on the gratifying work.

  4. […] season with 1 Maggi crayfish cube,  1/2 teaspoon dry Cameroon pepper and some salt like we did in seasoning meat 102 . Add the stock fish and once meat is cooked, drain meat stock of at least 1 cup, set […]

Leave a Reply

Your email address will not be published. Required fields are marked *