Eid Special- Making the perfect Salah-beef stew

It’s about that time of the year when Muslim faithful’s around the world will be hosting family and friends for the Salah celebration, If you are a Muslim, you need to get in here asap because we are giving you the age long secret recipe of the perfect Salah-beef stew that will get everyone sending commendations and asking for an extra serving! Today pot is, Salah Special- Making the perfect beef stew. Read along!

Eid el Kabir is a yearly celebration where Muslims sacrifice an animal, usually a ram, cow or a camel, depending on the individual’s financial strength, in commemoration of Prophet Abraham’s act of genuine submission to the will of God.

It’s a period of celebration with a plethora of events- a lot of family gathering, the Eid prayer in the morning where everyone dresses their ultimate best and the major highlight being the slaughtering, and cooking of the ram.

Its common practice that while the bulk of the ram is usually fried, the rest is usually set aside to cater for the guests that come visiting on the day of celebration. So now that you have set some aside, let’s get down to cooking that badass pot of salah-beef stew

Ingredients-

• 12 big Tomatoes, 4 Tatashe (red bell pepper)
• 3 Onion bulbs, 5 Ata Rodo (scotch bonnet/habanero pepper)
• 1 big clove of Garlic, Ginger break apart a medium sized stump
• Salt
• 3 – 6 Knorr chicken cubes (preferred)
• Curry Powder, Thyme
• 1 Red Onion
• 1 Ltr Vegetable cooking oil
• 1 tablespoon of All-purpose seasoning

Directions

1. Rinse your meats and boil with chopped onions, seasoning cube and sea salt. Quick tip- Boil the offal’s separately Beef and Goat meat cook slowly, so you want to take your time.
2. Blend the pepper, this time heavy on the tomatoes and onions. Add the tatashe and rodo, a clove of garlic and ginger. Let this boil and reduce to about a quarter of its volume. While the meats and pepper are boiling, chop the red onions. Depending on the volume of pepper you have, you may need to chop 1 and a 1/2. You need lots of onions to flavor the oil.
3. Heat up four cooking spoons of vegetable oil, and add the chopped red onion. Sprinkle 1 tablespoon of curry powder and 3/4 of a tablespoon of thyme. Let this fry with the onions till you get a golden brown color.
4. Add the pepper and let it fry for 15 – 20minutes. Quick Kitchen Tip: You want the pepper to fry very well with the curry and thyme flavored oil. Stir regularly, so it doesn’t burn
5. Add 2-3 cups of stock, you may need more depending on the volume of pepper.  Let the pepper boil with the stock for another 10minutes. At this point, taste and re-season if necessary.
6. Add the fried meat. You may find that you have so much meat, it crowds the pot, don’t worry. Stir and cover the pot and let this cook on high heat for 10 minutes. Then stir again, add a little more stock and let it cook for another 5 minutes, this time on low heat.