Buka Stew Recipe

Trim and brown meat

Trim excess sinew from the beef and goat (if using). Pat meat dry with paper towels. In a large heavy-bottomed pot or Dutch oven, melt the suet/tallow or heat the butter over medium-high heat until shimmering.

Working in batches to avoid crowding, add half the meat cubes and brown on all sides, about 6–8 minutes per batch. Transfer browned meat to a plate and brown remaining meat. Browning develops deep flavor for the stew.

Return all meat to the pot, pour in 1.5 liters water or beef stock, bring to a gentle boil, then reduce heat to low. Skim any foam or impurities that rise to the surface with a spoon. Cover and simmer for 60–75 minutes, or until meat is tender (longer if goat).

While the meat simmers, heat a separate skillet over medium heat and add 1 tablespoon of the fat or 1 tablespoon palm oil. Add the chopped yellow onion and sliced red onion/shallots and sauté until translucent and starting to brown, about 6–8 minutes.

Add the minced garlic and grated ginger and cook for 1 minute until fragrant. Add chopped fresh tomato and tomato paste; cook, stirring, until tomatoes break down and paste darkens slightly, about 4–6 minutes.

If you prefer a spicier stew, finely mince the scotch bonnet and add it here (or add whole pepper to the simmering pot for milder heat). Cook for another 2 minutes to bloom the chili’s flavor.

Transfer the cooked aromatics and tomato mixture into the pot with the simmering meat. Stir to combine.

Add the chopped spinach, bitterleaf, or kale to the pot in the last 10 minutes of cooking so it wilts but stays vibrant. Stir well.

About 20 minutes before the meat is done, add ground smoked paprika, ground coriander, ground black pepper, crumbled seasoning cube, and 1 teaspoon of salt. Stir to incorporate and continue to simmer, uncovered if you want to reduce liquid slightly.

Taste the broth toward the end of cooking and adjust salt and pepper as needed (use remaining salt up to the indicated amount). Keep in mind the thickener and added palm oil can alter the perceived seasoning.

If using mashed cooked yam or potato as a thickener: mash it smooth and stir it into the stew 10–15 minutes before serving. If using soaked gari, gradually sprinkle and stir it in until you reach a stew-like thickness. Continue to simmer gently so the starch integrates and thickens the broth, about 8–12 minutes.

If using palm oil, stir it in now for color and authenticity. Taste and adjust acidity by adding 1 tablespoon fresh lemon or lime juice. Stir in chopped parsley or scent leaves to finish.

If the stew is too thin, simmer uncovered for 5–10 minutes to reduce; if too thick, add a splash of hot water or stock to reach desired consistency.

Serve hot in bowls with extra chopped herbs on top and a whole boiled egg or local swallow (fufu, pounded yam, or rice) alongside if desired. Leftovers store covered in the refrigerator for up to 3 days.