“Yimata Beef, also known as Nigerian Peppered Beef is juicy, fried, chunky beef tossed in a sizzling blend of peppers, tomato, onions, herbs and spices. It is a perfect alternative to Nigerian beef stew (but without the sauce!) and a favourite at parties as either a snack or accompaniment to mains such as Jollof or fried rice. This dish is guaranteed to wake your taste buds!
Our recipe is full of spice, as are all good African and Caribbean recipes!) and is sure to be great promising you use high-quality beef like the WAKIKI chefs!
- One kg of boiled and fried, cubed beef
- Five table spoons of vegetable oil
- Two scotch bonnet peppers (add more to taste)
- One medium-size onion
- One long red pepper
- Two beef stock cubes
- Half a tea spoon of salt
- Half a tube (about four table spoons) of tomato puree
- Puree (thoroughly blend) peppers, onions, and tomatoes
- Pour oil into large frying pan or wok
- Crush beef cubes and set aside
- Heat up oil over high heat for about five minutes – just before it starts to smoke.
- Pour in pureed mix and add salt and spices, keep turning as it sizzles for about five minutes
- Squeeze in a quarter of a 200g tube of tomato puree, reduce heat to medium and mix as it cooks for 10 minutes
- Toss in pieces of boiled-fried beef, keep stirring until beef pieces are evenly heated up and the sauce is fully cooked.
- Turn heat down to low and allow to simmer down for another 10 minutes.
- Turn off heat completely and allow to rest for at least 10 minutes.”