Nigerian Stew (Obe Ata)
The deep red base of Nigerian cooking, a spicy pepper and tomato stew with beef, served over rice or yam.
- Time1 hr 20
- LevelMedium
- Costabout £2.43 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the beef with the quartered onion, stock cube and water for 40 minutes until just tender. Keep the stock.
40 min - 2
Blitz the red peppers, Scotch bonnets and tomatoes. Pour into a pan and boil for 15 minutes to drive off the water. Drain off any excess liquid.
15 min - 3
Heat the oil in a large pot and fry the chopped onion for 5 minutes. Add the pepper mix and fry for 20 minutes, stirring, until thick and dark red.
20 min - 4
Add the beef, 200 ml of the beef stock, thyme, curry powder and bay leaves. Simmer for 15 minutes until the oil floats on top.
15 min - 5
Taste and adjust, then serve with rice, plantain or boiled yam.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.