Nigerian Peppered Meat Recipe with Beef Tongue

Step 1 -

Wash and clean the beef tongue properly. Dry with paper towels, cut into small bite sizes and add to a clean pot. Add 1⁄2 bulb of onions, 2 cloves of garlic, one teaspoon of Spice Tribe Chile blend, 2 Maggi cubes, one teaspoon of salt, add water until well over the meat. Cover and cook until very tender. Strain and set aside.

Step 2 -

Wash, and quarter the bell peppers and onions. In a food processor, add the onions, garlic, tomato, all the peppers except for one serrano. Roughly blend so that texture is still visible.

Step 3 -

Set a clean pan on the stove, and add olive oil, and allow to warm up. Gently add the pepper blend to the hot oil. Stir.Allow to simmer, and stir in 1 tsp salt. Then, add one teaspoon of the Spice Tribe All- purpose Chile Blend, stir. Add the Maggi cubes, thyme, black pepper, give a good stir. Taste for flavors, and adjust.

Step 4 -

Cover and cook on medium-low until the liquid visibly reduces; may take up 15 – 20 minutes (depending on the quantity of the sauce).

Step 5 -

Stir and taste again; add another 1⁄2 teaspoon of the Chile Blend if necessary. Then add the cooked beef tongue. Ensure to incorporate into the sauce. Cover and allow to simmer on low for another 5 – 7 minutes. And this dish is ready.

Step 6 -

Garnish with a serrano, chopped bell peppers, green onions, and chopped parsley. Serve with boiled rice, quinoa, yams, etc. This recipe serves up to 4 – 5 people.