Dongo-dongo Stew

Ingredients

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 200g (7 oz) smoked fish, deboned 200g (7 oz) smoked fish, deboned
• 2 tablespoons palm oil 2 tablespoons palm oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 red bell peppers, diced 2 red bell peppers, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 cups (470ml) water 2 cups (470ml) water
• 200g (7 oz) okra, sliced 200g (7 oz) okra, sliced
• 1 eggplant, diced 1 eggplant, diced
• 200g (7 oz) spinach, chopped 200g (7 oz) spinach, chopped
• 2 scotch bonnet peppers, whole 2 scotch bonnet peppers, whole
• 1 tablespoon ground crayfish 1 tablespoon ground crayfish
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 45g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the palm oil over medium heat. Add the onions and garlic, and sauté until fragrant.
2. 2.
   Add the beef cubes to the pot and brown them on all sides.
3. 3.
   Stir in the diced bell peppers and tomatoes, and cook until they soften.
4. 4.
   Pour in the beef broth and water, and bring the mixture to a boil.
5. 5.
   Reduce the heat to low and add the smoked fish, okra, eggplant, spinach, scotch bonnet peppers, ground crayfish, dried thyme, and ground ginger. Stir well to combine.
6. 6.
   Cover the pot and simmer for about 45 minutes to 1 hour, or until the beef is tender and the flavors have melded together.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Dongo-dongo Stew hot with rice or fufu.

Treat your ingredients with care...

• Okra — To reduce the sliminess of okra, you can lightly sauté it in a separate pan before adding it to the stew.
• Smoked fish — Soak the smoked fish in warm water for 10 minutes to remove excess saltiness before deboning and adding it to the stew.
• Scotch bonnet peppers — If you prefer a milder heat, you can deseed the peppers before adding them to the stew.

Tips & Tricks

• For a richer flavor, allow the stew to simmer for a longer period of time.
• Adjust the spiciness by adding more or fewer scotch bonnet peppers.
• Serve the Dongo-dongo Stew with a side of plantains for a delicious combination of flavors.
• Feel free to experiment with different vegetables based on your preference and seasonal availability.
• Leftover stew can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Dongo-dongo Stew in deep bowls, accompanied by a generous portion of fluffy white rice or traditional fufu. Garnish with fresh cilantro or parsley for a pop of color and freshness.

Presentation advice

To enhance the presentation of the Dongo-dongo Stew, arrange some sliced bell peppers and okra on top of the stew before serving. This adds visual appeal and showcases the vibrant ingredients used in the dish.