Nkwobi: Spiced Beef & Palm Oil

Ingredients

• 2 lb beef chuck, cut into 1.5-inch cubes
• ¾ cup palm oil
• 1 medium onion, diced
• 4 clove garlic cloves, minced
• 1 tbsp ginger, minced
• 1 whole scotch bonnet or habanero pepper, whole
• 1 to taste salt and black pepper to taste

Instructions

1. 1

   Pat beef dry with paper towels. Season generously with salt and pepper.

2. 2

   Heat palm oil in a large pot over medium-high until shimmering, ~2 minutes.

3. 3

   Working in batches, sear beef without stirring until edges brown, ~3 minutes per side. Transfer to a plate.

4. 4

   Add diced onion to the pot, scraping up browned bits. Cook 2 minutes until softened.

5. 5

   Stir in garlic and ginger. Cook 1 minute until fragrant, being careful not to burn.

6. 6

   Return beef to the pot. Add whole scotch bonnet pepper and 1 cup water.

7. 7

   Bring to a simmer, then reduce heat to low. Cover and braise 35–40 minutes until beef is very tender.

8. 8

   Remove whole pepper. Taste and adjust salt and pepper. Serve hot in a bowl with the rich oil.

Tools you’ll need

• large pot with lid
• paper towels
• knife and cutting board
• wooden spoon

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