How to Refreshing To Try At Home Bukka Stew

How to Refreshing To Try At Home Bukka Stew Delicious, fresh and tasty.

Bukka Stew. Turn the intestines inside out and clean very well else your buka stew will taste badly. Directions for making Buka Stew (Mama Put Stew) Pour the tomato puree in a big enough pot, boil on the stove till all the water dries up. Add the tomato paste, mix very well and set aside.

It is prepared with palm oil without the addition of curry and thyme.

Buka stew as you know is different from the homemade stew.

While it is made for the owner's profit […] That stew that has the power to evoke strong delicious memories that trigger your appetite, and cause you to salivate in minutes.

You can cook Bukka Stew using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Bukka Stew

1. It’s 4 of cksp Palmoil.

2. It’s 1 kg of offal (Sharki, roundabout, Pomo).

3. You need 1/2 kg of Beef diced in chunks.

4. It’s 4 of bulb Onion.

5. It’s 4 of knorr cubes.

6. It’s 7 of fresh Tomatoes.

7. It’s 10 of pepper (Ata rodo).

8. You need 10 of chili pepper "Shombo".

9. Prepare 5 of Tatashe.

10. You need 5 of Panla fish.

11. Prepare to taste of Salt.

12. You need of Hard boiled eggs.

People talk about buka food with such fondness and nostalgia.

Everyone has their favourite buka spot, whether for Peppersoup, Amala, Gbegiri and Ewedu, Isiewu, Nkwobi etc.

In fact, I am already salivating writing this. " Buka stew", the Queen Bee of Fried Stew!

Buka stew is very different from our everyday fried stew in lots of ways.

Bukka Stew step by step

1. Pour palm oil in a dry pot, cover the pot and heat up on medium for about 8mins then turn off the burner and set aside; do not open for a few minutes after bleaching to ensure the smoke reduces and the oil is no longer hot..

2. Wash beef and offal throughly, cut into smaller chunks, place in a pot. Add 2 knorr cubes, Salt to taste, chopped onion and cook till very tender for about 25-30 mins; then set aside..

3. Wash tatashe, atarodo, tomatoes, onions, pepper and shombo and blend into a very smooth paste. Pour the blended paste into another pot and cook till the the liquid evaporates leaving the concentrated paste.

4. Add the bleached palm-oil into the paste and fry for about 10 mins. Make sure you stir once in a while to prevent the paste from burning. Once its well fried, you'd notice the oil separate from the paste..

5. Gently add the meat, assorted meat and washed panla fish. add salt and knorr cube, and stir; you can add the meat stock at this point. cover pot and allow it simmer for about 15 minutes inbetween peel the boiled eggs and send it into the pot. once you notice the oil settled on top of the pot then you turn off the heat.

6. Served with boiled rice and enjoy iya basira style.

Buka Stew takes longer to cook compared to and requires Palm oil to achieve the authentic taste, unlike the regular fried stew which is prepared with Vegetable/Sunflower/Olive oil.

Yoruba Buka Stew is a mama put favourite. if you are looking for the perfect sauce to pair with your rice, look no further!

I've got just the Nigerian recipe that will leave you coming back for more.

People always mistake Nigerian Bukka stew for Ofada and I understand the confusion.

Bukie of Bukie's Kitchen Muse is back with another delicious recipe.