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A beautifully balmy peanut-based marinade lovingly laced with spices
Nutty and creamy tasting marinade. Ideal for making chicken and Lamb Suya Kebabs.
Can be used for making a sauce too! It is deal for any red meat – beef, lamb, mutton.
How to make BEEF STEWED in BALANGWU PASTE INGREDIENTS METHOD 1kg of beef(cubed or diced as your butcher to cut it up for you) 1 jar of Naija Balangwu Paste. 1 large onion (chopped) 1 teaspoon full of salt. 20mls of vegetable oil. 100 ml of warm water. Place cubed meat in a sauce pan. Add the salt, the chopped onion, the vegetable oil and water. Cover tightly with a lid. Simmer under medium heat for 40 - 45 minutes Check every 20minutes to ensure that the stew is not drying out. Meat should be stewed and tender after 45minutes. Taste for salt and serve with boiled rice, couscous or roast potatoes. How to make the CURRY GOAT Sauce The extremely versatile Naija Balangwu paste makes excellent curry goat sauce (lamb, beef or mutton can be used instead of goat meat) INGREDIENTS METHOD Naija Balangwu paste. 1kg of British lamb or beef. One large onion (chopped) 1desert spoon of mild Madras Curry Powder 2 vegetable stork cubes 1/2 to 1 teaspoon full of salt ½ teaspoon of nutmeg 50mls of vegetable oil. 200mls of coconut milk. 400mls of warm water. Wash lamb or beef and put in saucepan Add chopped onions Add 3-4 dessert spoon full of Balangwu Paste Add curry powder, salt, stork cubes and nutmeg. Pour in coconut milk, Pour in vegetable oil, Pour in water. Cover Sauce pan with a lid and bring to the boil.Turn down heat, then allow to simmer under medium heat for 30 minutes - 1 hour (i.e until meat is tender). Add more water if required. Taste for salt. Serve on a bed of WHITE RICE or with steamed Couscous or rice and peas. Check out our you tube videos -
| Product Type: Other |