Mama Veek’s Banga Stew

Prep:20minCook:2h

We met Mama Veek in Zagreb, where she invited us in her tiny lil restaurant to eat. No menu, she just loaded our plated with all the delicious good she could make for us! https://www.instagram.com/mamaveeks_kitchen?igsh=NDBvc3h1ZjFmcXk=

Updated at: Mon, 04 Nov 2024 12:00:12 GMT

Nutrition balance score

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Ingredients

4 servings

For the meat

1kgBeef

or any meat you prefer

1 LWater

1 tbthyme

1 tspSalt

Banga Stew

1 tbthyme

1Can Palm Fruit Extract

2Scotch Bonnet Peppers

500gFresh Spinach

2Dried Fish

Boneless, optional

500 mLWater

1 tspsalt

Instructions

For the meat

Step 1

1. Wash and rinse the meat under cold water, remove any visible fat and cut into small pieces. Add the meat to pa.

Step 2

2. Place the meat on low-medium heat, add the chopped onions, salt, stock powder, curry, thyme and bay leaves sir

Step 3

to combine.

Step 4

3. Add water and cover the pot with a lid. Simmer for 15

Step 5

minutes.

Step 6

4. Check on the meat, stir to combine, then continue to cook on medium heat until the meat is tender to your liking. Time. will depend on the quantity, size and the cut of meat you use.

Step 7

5. Separate the meat from the stock and use as desiredin

Step 8

dishes. You can also fry or grilit for a healtier option

Banga Stew

Step 9

1. Prepare the meat according to the instructions found in

Step 10

Basics. Use half of the large onion.

Step 11

2. Pour the palm nut concentrate inside the same pot. Dilute with some water and leftover meat stock from the boiled meat. Cover and leave to cook until the oil begins to float on top of the soup.

Step 12

3. Meanwhile, blend the scotch bonnet pepper and the remaining half onion and add to the pot.

Step 13

4. Add the dried fish and cook for another 10 minutes.

Step 14

5. Stir in the spinach. Leave to simmer until thickened to your taste.

Step 15

6. Serve hot with rice.