Nigerian Beef in Tomato Sauce
Bring the rich, bold flavors of West Africa to your table with this Nigerian Beef in Tomato Sauce recipe. Tender stewing beef is simmered to perfection in a vibrant, aromatic sauce made from fresh tomatoes, red bell peppers, and a touch of fiery Scotch bonnet pepper. Infused with fragrant seasonings like thyme, curry powder, and a hint of ginger, this dish boasts layers of savory depth and complexity. The beef is first seared for added richness, then gently simmered with the flavor-packed tomato blend and hearty beef stock to create a luscious, thick sauce that pairs beautifully with steamed rice, boiled yams, or plantains. Perfect for family dinners or special occasions, this authentic Nigerian dish is a showstopper of comfort food at its finest.
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Recipe Information
Ingredients
- 750 grams Beef (stewing cuts, cubed)
- 6 medium pieces Fresh tomatoes
- 2 large pieces Red bell peppers
- 1 piece Scotch bonnet pepper
- 2 medium pieces Onions
- 3 pieces Garlic cloves
- 1 teaspoon Ginger root (grated)
- 4 tablespoons Vegetable oil
- 2 tablespoons Tomato paste
- 1.5 teaspoons Salt
- 1 cup Beef stock or water
- 1 teaspoon Dried thyme
- 1 teaspoon Curry powder
- 2 pieces Bay leaves
- 1 piece Bouillon cube
- 2 tablespoons Fresh parsley or green onions (for garnish, optional)
Instructions
Wash the beef thoroughly and season it with 1 teaspoon of salt, half of the grated ginger, and half of a diced onion. Add 1 cup of water, cover the pot, and cook on medium heat for 20–25 minutes until tender. Reserve the broth and set the cooked beef aside.
Blend the fresh tomatoes, red bell peppers, Scotch bonnet pepper, and one onion into a smooth mixture. Set the blended tomato mixture aside.
Heat the vegetable oil in a large pot over medium heat. Fry the cooked beef pieces until golden brown. Remove the beef from the pot and set it aside.
In the same pot, add diced garlic, the remaining ginger, and the second diced onion. Sauté for 2–3 minutes until fragrant.
Stir in the tomato paste and fry for an additional 3–5 minutes, stirring constantly to eliminate the raw taste.
Pour in the blended tomato mixture, add the bay leaves, and cook for about 15 minutes, stirring occasionally, until the sauce reduces and thickens.
Season the sauce with thyme, curry powder, the bouillon cube, and the remaining 0.5 teaspoon of salt. Stir well to combine.
Add the beef back into the pot along with the reserved beef broth. Mix everything well, reduce the heat, and simmer for another 20 minutes until the sauce deepens in color and the flavors meld together.
Taste and adjust seasoning as needed. If the sauce is too thick, you can add a bit of water or beef stock to reach your desired consistency.
Serve hot, garnished with freshly chopped parsley or green onions (optional), alongside rice, boiled yams, or plantains.
Nutrition Facts
Calories |
712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1468 mg | 64% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 17.0 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1550 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
