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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt the butter into the oil using a heavy bottom dutch-oven pot, working in small batches, brown the cubes on beef on all sides and transfer to a plate. | 2. Toss the onions into the pan drippings and saute until lightly golden to bring out the flavor of the onions then mix in the hot pepper sauce or other hot chili ingredient you are using, to your taste along with the garlic and bay leaf. | 3. Cook 1 minute until it becomes aromatic, then return the meat to the pot, along with the olives. Pour in the wine or combination so that it just comes over the meat. | 4. Bring to a boil over medium -high heat, reduce the heat to medium-low and cover and simmer for 1 hour. | 5. Add the seasoning of salt and pepper, keeping in mind that the olives will add salt as well. | 6. Mix the flour with cold water, making a slurry and stir into the pan, cover and simmer for 1/2 - 1 hour more, until very tender. | 7. This dish is usually served with fried potatoes and chunks of bread for dipping in the sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
beef	2 1/2		cut	1344.703	2.5989999999999998	239.8995	41.5841
spanish onion	2	cups	chopped	-	-	-	-
pepper paste chili	1 -2	tablespoon	chopped stemmed	-	-	-	-
garlic clove	4		smashed	-	-	-	-
bay leaf	1			-	-	-	-
red wine	2	cups		-	-	-	-
black olive	24			-	-	-	-
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.