Alapa
(Palm-oil Stew) Recipe

Origin: Nigeria Period: Traditional

This is one of the real traditional stews of Nigeria which is commonly found in the villages and proffered by roadside hawkers. The volume of palm oil in this stew is quite high and it's this that gives the dish it's 'moreish' qualities.

Ingredients:

1kg fresh beef (cubed)
1kg fresh tomatoes, ground to a paste
100g fresh chillies, ground to a paste
2 medium sized onions, a few reserved for frying, the remainder pounded to a paste
1 small tin tomato purée
150ml red palm oil
salt to taste

Alapa
(Palm-oil Stew) Preparation:

Method:

Place the cubed meat in a pot along with some sliced onions and a little oil. Fry until the meat has browned then add some stock, bring to the boil and simmer for 30 minutes. Meanwhile add the oil to a clean saucepan and fry the ground and pounded ingredients for 10 minutes. Add the tomato purée and stir to combine. Add the cooked meat and it's stock to this once ready. Stir to combine and cook for a further 15 minutes.

Take off the heat and served with boiled rice or boiled yam.

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