Curries, Dinner ideas

How to Cook Beef Short Ribs in the Oven

This recipe will show you how to cook beef short ribs in the oven in less than 60 minutes.

If you like spicy food than your going to love this recipe!

We love spicy food in this house. So if you do not, then that is okay.

You will still love this recipe.

Just simply omit the hot spices and it will have a great flavor just the same.

This recipe is very west African influenced.

I hope you give it a try!

WHAT IS THE SHORT RIBS COOKED IN

It is made in a special sauce that is made of fresh tomatoes, onions, garlic, red bell peppers and a mixture of spices.

HOW TO COOK BEEF SHORT RIBS IN THE OVEN

Your gonna wanna start by creating this amazing tomatoes sauce that the short ribs will cook in.
In order to do that place the fresh tomatoes, cooking oil, onion, garlic and red bell peppers and spices in the blender.
Blending everything till smooth and creamy
Then once that is done, you will pour that mixture into a large baking dish and add in all your spices.
Stir the spices to blend well.
Then put in your seasoned short ribs.
Pre heat the oven to 400f then turn it down to 375f and allow the short ribs to cook for 60 minutes till done.
Serve over a bed of your favorite rice.

Most likely, you will be looking for a side dish to serve alongside this dish as well.

So, I have linked a few of my most popular side dish recipes at the bottom of this post for you to check out!

Below you will find some side dish recipes that would go so well with these “Short Ribs” ?

Note: These chops can be done on the grill as well, they just won’t be as juicy. Also before serving make sure the internal temperature reaches 145 °F before consuming.

★ Did you make this recipe? Please give it a star rating below! ★

If you make this recipe, I would love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Curries, Dinner ideas, Instant Pot, Slow Cooker recipes

African Chicken Stew

4 Comments

This African Chicken Stew is a traditional dish that is made with stewed tomatoes, red peppers, oil and spices.

This dish is also known as “West African Chicken Stew” or “Nigerian Red Chicken Stew” and is mostly made of fresh fried tomatoes, onions, garlic red bell peppers and a mixture of spices.

This dish is a bit spicy but mellows out well when served alongside a bed of rice or pounded yam.

If you do not like spicy foods, then you can always omit the minced scotch bonnet pepper if you’d like.

African Red Chicken Stew is easily one of my favorite African dishes.

HOW TO MAKE RED CHICKEN STEW

This stew is so special that it is served as the main dish during the holidays in Nigeria.

Yup you heard that right, so instead of our North American Turkey they serve Red Stew. And is also made with different types of meat such as goat, beef or dried catfish.

I have also shared on this blog a few other African recipes. Two of them are very similar to this dish, however they are made slightly different.

Both those recipes can be found below, along with recipes to make pounded yam and fufu = cassava.

Some people like this stew to be super spicy, I prefer it mild – spicy and so that is the recipe I’m sharing with you here.

The intense “Red” color that you see in this recipe is from a blended mixture of red peppers, onions, tomatoes and spices.

Some people like there red stew to be somewhat running, I prefer my more thick as you can see above.

However if you prefer it more liquidly, as some people do like to make it.

Simply add 1/2 cup of extra stock to the cooking process at the end.

Typically this dish it’s served with “Pounded Yam” or “Rice”.

Depending on what I have on hand, I will serve it with either of those sides.

Pounded Yam typically is prepared with a mortar and large pot and is made from scratch.

However do to advances in the food industry you can now buy it in a “powdered form”and make the same thing in less the time an effort.

POUNDED YAM RECIPE

I will provide the recipe for pounded yam below. And tips on where to find it!

Where to buy Pounded Yam > Pounded Yam on AMAZON

Pounded Yam typically is prepared with a mortar and large pot and is made from scratch.

However do to advances in the food industry you can now buy it in a “powdered form”and make the same thing in less the time an effort.

Pounded yam is typically eating with your hands, no fork needed.

And I love doing that, if you have not tried it before your in for a tasty experience.

Looking for more delicious African Recipes?

1. African Red Beef Stew

2. Quick Black Eyed Peas

3. African pepper goat soup

Notes: The type of curry powder you use here is important, you don’t want a masala type curry which is to mild. Ideally a Jamaican curry will work best here.

Inspired by: Chicken Stew African Style

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Appetizers & Sides, Quick and easy recipes

How to make Pounded Yam

If you love African food then you are sure to want to learn to make some homemade Pounded Yam to go along with most of your favorite dishes.

For this recipe I will teach you how to make “pounded yam” the easy way. With yam flour!

Pounded Yam is often enjoyed beside many West African dishes kind of like rice or potatoes. If you haven’t tried it before, then you may be in for a pleasant surprise.

HOW TO MAKE POUNDED YAM

To make pounded yam you will need a pot and a wood spoon.
Then you will want to bring the water to a boil, turn down the water to low heat
Then slowly pour the flour into the hot water and mix it hard and fast till it forms a ball like you see below. “which helps to slightly pound the yam flour while it cooks in the hot water”
Serve and enjoy!

HOW TO EAT POUNDED YAM AND EGUSI

It is often served with Nigerian Chicken Stew or Meat Red Stew

Today you can make it in less than 5 minutes and that is because there is actually no pounding involved.

That is if you buy the “flour” and make it the quicker way.

Of course the original method had people cooking whole yams and then peeling and pounding them in a large mortar, however that is no longer necessary.

I like to purchase my pounded yam from my local Indian grocery, they tend to have it in the African isle next to the ground crawfish, palm oil and other African foods.

To bad we don’t have African groceries who sell their own products. But for now this is where it is typically found.

You can also purchase “Yam Flour” through amazon. I have attached the link below to make that purchase, amazon has the same brand that I use “Ola-Ola as seen below.

My favorite recipe to make along pounded yam is “Red Tomato Stew”.

Which is mostly made of fresh fried tomatoes, onions, garlic and red bell peppers.

That recipe can be found on this blog and below.

This stew is so special that it is served as the main dish during the holidays in Nigeria.

Yup you heard that right, so instead of our North American Turkey they serve this.

Pounded Yam is meant to be used in replace of a spoon or fork, so don’t be shy and dig in.

Your going to love it, and if you don’t feel free to mail it to me 🙂

Notes: When mixing in the Yam flour into the hot water, make sure that you are using a heavy hand to stir it and that you are using a wooden spoon to do that job. You want the flour to be somewhat wet as it forms into a large ball. So make sure your adding in more water as you go to make that happen. Practice makes perfect, you may need to try this several times to get the hang of it. Once you do it’s pretty easy to make this recipe any other time.

I am so thrilled you are reading one of my recipes, if you made this recipe I’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Quick and easy recipes, Soups & Stews

African Pepper Goat Soup

This African Pepper Goat Soup is hails from Western Africa, but mostly Nigeria. So if your into spicy foods then you are sure to love this soup recipe.

You can substitute the goat meat for lamb, chicken, fish, tripe and or chicken gizzards if you prefer.

All work well in this type of broth. I have tried all those meat’s and must say goat is my favorite by far, because it’s lean and has a very unique taste that I love.

I have learned to prepare several African dishes in my home over the years and have come to love the flavors from this part of the world.

Now I want you to be forewarned that this is very spicy soup so feel free to add less spice if can’t handle much heat.

NIGERIAN PEPPER SOUP INGREDIANTS

WHAT DOES African Pepper Goat Soup TASTE LIKE

Spicy, meaty and soothing! I say soothing because I find it really is so very tasty!

HOW TO MAKE African Pepper Goat Soup

Start by brining a large stock pot of water to a boil
Then add in the goat meat and reduce the heat to medium heat
Add in all your spices and seasonings
Simmer covered on low heat for 1 hour to serve.

Note: You can cook the onions, garlic and ginger fresh if desired. Just be sure to cook it prior to boiling the meat in 1 tsp of oil to ensure it is cooked.

It is made with a few ingredients that are hard to find here in Canada and so I have made a few substitutes.

The main differences with my soup recipe versus traditional African pepper soup is the type of pepper used.

Traditional pepper soup is made with a few ingredients that are hard to find here in Canada and so I have made a few substitutes.

Like I will use Kale instead of the bitter leaf in the soup, it’s quite similar and more accessible here in Canada.

Then I’ll add some fresh chopped chives in replace of the onions as well, so good. The main differences with my pepper soup recipe versus traditional African pepper soup is the type of pepper used.

Traditional pepper soups call for aka chili or negro pepper. Which is not always easy to find, so I use “Scotch Bonnet Sauce” since i always have that Jamaican sauce in my fridge at all times and it works so well here.

I will make this soup when I’m craving something warm and spicy!

Try to get your hands on the “original “Maggi beef cubes” if you cannot find feel free to use “Maggi Chicken cubes or another brand that you like.

If you want to follow this recipe just as they do in Western Africa feel free to check out this page which shows all those unique spices > Nigerian pepper soup spice mix

Note: This soup can also be done in a “Slow Cooker” or “Pressure Cooker” just make sure you are using a boneless meat for those processes.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear how it turned out! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Curries, Soups & Stews, Vegetarian

Creamy Cashew Butternut Squash Soup

Canadian Cooking Adventures

Archives