Peppered mixed meat, mixed meat in tomato relish
Peppered mixed meat is excellent with drinks when family and friends come together or just as a personal indulgence. Where there is a social gathering of Nigerians, there must be meat and drinks, especially spicy meat. There is no end to the formulations and diversity of spicy meat dishes, Suya, Kilishi (beef jerky), Peppered snails, Asun, spicy goat meat, Peppered gizzard, Nkwobi etc.
This peppered mixed meat recipe is fresh tasting and delectable. The freshness of the tomatoes mellows the heat of the peppers while the onions add sweetness. It is eaten as it is or if you want something more substantial to serve with boiled yam, plantains, sweet or Irish potatoes even Green leafy vegetable rice.
Any type of meat can be used, I used mixed meat (combination of offal, skin and flesh), you can also use any combination of cow parts. The meat parts won’t cook at the same rate so you have two options, either to cook them separately or together. If cooking together, remove each part as it becomes soft. The liver comes out first, beef next, intestine etc.
The relish is mixed with the meat but can also be served as an accompaniment to the meat.
To prepare Peppered Mixed Meat
Meat 400g beef 300g cow Liver 250g Tripe (Towel) 250g Intestine 200g Boneless cow leg 2 teaspoons curry 2 teaspoons dry thyme 2 seasoning cubes 2 teaspoons salt Vegetable oil for frying. Relish (sauce) 40g Scotch bonnet (fresh pepper, ata rodo) 250g Onions (2 medium) 250g tomatoes (3 medium) 150g carrot (2 medium) 1 medium green pepper 60g (1/3 cup) green peas (optional) spring onions 1/4 cup vegetable oil 1 seasoning cube
Wash the different meat parts well (To wash tripe and intestines, see below).
Cut meat into bite-size pieces.
Place the meat parts in a pot, add just enough water to cover the meat.
Season with curry, thyme, seasoning cubes and salt.
Place over medium heat and cook.
Remove each meat part as it gets soft and set aside.
Put vegetable oil into a frying pan, fry the meat part briefly. Fry to brown slightly.
Drain on paper towels and set aside.
Meanwhile, finely chop pepper, slice the onions and tomatoes thinly, chop carrots and green pepper into small cubes and slice spring onions.
Put vegetable oil in a pot, when hot, add pepper, 1 seasoning cube and peas (if using).
Fry stirring from time to time until the pepper has dried.
Add onions and tomatoes, stir and fry for 1 minute.
Add carrot and green pepper, stir well and taste for salt.
Take off the heat immediately.
Toss fried meat into the relish and stir well. Serve with drinks.
To wash tripe for Peppered mixed meat
Rinse tripe in water and place in a bowl, pour boiling water to cover it. Let stand until you can handle it. Use a dull knife to scrape off the top coat. Turn the back and remove any unsightly bits of fat and gristle. Rinse and use.
To wash intestines for Peppered mixed meat
Rinse intestines in water, remove any unsightly bits of fat and gristle. Turn inside out and using salt to give some abrasion, rub to remove slim. You can also pour some hot water on it. Rinse and turn right side out.
- The sliced tomatoes should remain fresh and not go limp.
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