Equipment
Ingredients
Meat Base
- 1000 g beef oxtail, cut into segments
- 1000 g beef short ribs, bone-in, cut into chunks
- 1 red onion, chopped
- 2 stock cubes
- 5 g dried thyme
- 5 g curry powder
- ml water
Pepper Blend
- 8 red bell peppers, seeded and roughly chopped
- 4 scotch bonnet peppers, stemmed
- 2 red onions, quartered
- 4 garlic cloves, peeled
- 20 g fresh ginger, peeled
Stew Assembly
- 350 ml red palm oil
- 1 red onion, sliced
- 40 g fermented locust bean (iru), rinsed
- 40 g ground crayfish
- 2 stock cubes
- g sea salt
Nutrition (per serving)
Method
In a stockpot, combine oxtail, short ribs, chopped onion, thyme, curry powder, and 2 stock cubes. Add just enough water to cover the meat. Cover and cook on low heat until tender, about 2.5 to 3 hours. Top up water only if necessary to prevent burning. Once done, separate meat from stock (reserve stock).
While meat cooks, combine red bell peppers, Scotch bonnets, quartered onions, garlic, and ginger in a food processor. Blitz until a coarse texture is achieved (do not puree completely smooth).
Pour the pepper blend into a large pot. Cook over medium heat uncovered until the liquid has evaporated and the volume has reduced by half. This step prevents the stew from boiling instead of frying later.
In a clean heavy-bottomed pot, heat the red palm oil over medium heat until it is hot but not smoking (approx 180°C/350°F). Add the sliced onions and fry until they start to caramelize and brown slightly.
Add the rinsed fermented locust beans (iru) and the reduced pepper paste to the hot oil. Be careful of splattering. Fry for 15-20 minutes, stirring frequently to prevent burning, until the oil floats to the top and the peppers darken.
Stir in the ground crayfish, remaining stock cubes, and the cooked meat. Add about 250ml (1 cup) of the reserved meat stock to loosen the consistency slightly. Stir well.
Reduce heat to low and simmer for another 15-20 minutes. The stew is ready when the oil separates clearly from the sauce and floats on top, and the meat has absorbed the sauce flavors. Taste and adjust salt.
Chef's Notes
- The 'frying' of the pepper mix is the critical step for preservation and flavor. Do not rush Step 5; the pepper base must lose its raw taste and integrate fully with the oil.
- For a truly authentic texture, grill or air-fry the boiled meat for 10 minutes before adding it to the stew. This firms up the meat and prevents it from falling apart.
- Scotch bonnets vary wildly in heat. Start with 2, and add more if you are accustomed to West African spice levels. The fat in the oxtail and oil will mitigate some heat.
- Iru (locust bean) has a pungent smell when raw but adds a deep, cheese-like umami richness once cooked. Do not skip it for an authentic taste.
Storage
Refrigerator: 1 week — Flavor improves significantly after 24 hours. Oil may solidify.
Freezer: 3 months — Ideally freeze without the meat bones to save space, but keeping bones adds flavor.
Reheating: Gently warm on stove over low heat until oil separates again.
