No occasion or celebration among Nigerians is complete without Nigerian peppered meat! Whenever you attend a Nigerian party, if you don’t see peppered assorted meat, you will see peppered snails, or peppered chicken or Nigerian peppered goat meat, or Nigerian peppered fish. Sometimes you will see every kind of peppered recipe at one party, lol, Nigerians sure know how to party, and when they do, our food is always represented. So, it is normal to hear people refer to this recipe as party peppered meat.
Peppered meat is gluten-free, dairy-free, and keto-friendly; this recipe is packed with high-quality protein. The best thing about making Nigerian peppered meat recipe is that you can use any meat, and today I am using beef tongue, aka cow 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.
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