No occasion or celebration among Nigerians is complete without Nigerian peppered meat! This Nigerian peppered meat recipe with beef tongue is gluten-free, dairy-free, and keto-friendly. This dish is flavorful, hot (I mean spicy hot), mouth-watering, lip-smacking, and irresistibly delicious. A must-try, and packed with high-quality protein. The best thing about making Nigerian peppered meat recipe is that you can use any kind of meat, and the next best thing is that you can tailor the spiciness to your need.
You can serve Nigerian peppered meat with white rice, quinoa, cauliflower, potatoes, and yams. This recipe can make an excellent appetizer, and it is a sure crowd-pleaser.
1 Whole Beef Tongue (3 lbs. of beef tongue)
2½ teaspoons of Spice Tribe All-purpose Chile Blend (California Love)
2 big bell peppers (1 orange and 1 yellow)
1 fresh plum tomato
1 big bulb of onion (plus another half for boiling the meat)
3 cloves of garlic (plus another two for boiling the meat)
3 scotch bonnets
2 serrano peppers
¼ cup of Olive oil
2 Maggi (plus two more for boiling the meat)
2 teaspoons of salt (plus more if needed).
½ teaspoon of dry thyme (or less)
A dash of black pepper
2 tablespoons of chopped bell peppers, green onions, and parsley (for garnishing)
- Wash and clean the beef tongue properly. Dry with paper towels, cut into small bite sizes and add to a clean pot. Add ½ 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.
- 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.
- 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 the 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.
- Cover and cook on medium-low until the liquid visibly reduces; may take up 15 – 20 minutes (depending on the quantity of the sauce)
- Stir and taste again; add another ½ 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.
- Garnish with a serrano, chopped bell peppers, green onions, and chopped parsley. Serve with boiled rice, quinoa, yams, etc. This recipe serves up to 16 people if used as appetizer, and about 6 if used as main dish sauce.
You can use any other type of meat for this recipe.
Wear gloves when handling the peppers especially the spicy peppers. And wash your hands immediately afterwards, avoid touching your face.
Okay, to reduce the amount of pepper. This is a very spicy recipe, always tailor the heat to your taste. You can also remove some seeds of the peppers – (I typically remove half of the seeds of the poblano)
If using already boiled meat or leftover meat for this recipe, then no need to boil the meat (again)
Use any color of bell peppers, but always remember that the colors will affect how this dish looks. If you want them to have a yellow shade then yellow/orange peppers are essential.
Always use salt according to your taste.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Entree/Appetizer
- Method: Stovetop
- Cuisine: Nigerian
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