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Stews

Updates on the pepper ratio for Buka Stew!!!!

I’m working on getting an Announcements Plugin for this blog. Until then, I’ll be posting any Announcements via the Home page.

A reader left a comment on the Buka Stew page HERE, asking for the combination of pepper for Buka Stew. In that post, I wrote about the secret of Buka stew being the ratio of Tatashe (Bell Pepper) to Rodo (Scotch Bonnet/habanero pepper) being higher than Onions and Tomatoes due to simple ol’ economics by the Buka Madams.

I haven’t been in touch with Aunty Beebee yet, but I’m sure she won’t mind. So here goes the ratio to blend your pepper for Buka Stew:

Tatashe: 55%  i.e if you are using 6 red bell peppers for example, add 2 green bell peppers

Rodo: 25%

Tomatoes: 15%

Onions: 5%

In that post, i wrote about the Buka Madams using peppers that had already started softening around the edges. To achieve this, I simply put out my Tatashe, Tomatoes and Scotch bonnet on the kitchen window sill for days before I cook. Remember, the ratio is just one of the pieces of the puzzle. To achieve that Buka taste, you have to include all components. So, visit the page I discussed Buka Stew. I hope this helps. Happy Cooking

IMG_8276_watermarked

The recipe for Buka Stew can be found HERE. To see it in Pictures, click HERE

 


49 Comments

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FILED UNDER: Stews
TAGGED WITH: buka stew
Dooney

About Dooney

Dooney is the blogger, recipe developer and photographer for Dooney's Kitchen. I spend my days trying to figure out creative ways to redefine Nigerian food, either by creating a new dish itself using ingredients in ways that have never been used before, or changing the approach to Nigerian cooking using kitchen gadgets.

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Edikaikong – A traditional Calabar recipe »

Comments

  1. AvatarMoi says

    April 1, 2013 at 4:39 pm

    So essentially, 6 tatashe’s, 3 rodo’s, 2 tomatoes and 1 onion.

    You are such a sweetheart. Xxxx

    Reply
    • AvatarDunni says

      April 3, 2013 at 7:48 am

      If you can, add 1 or 2 Green bell Peppers as part of the 6 Tatashe

      Reply
  2. Avatarijei says

    April 3, 2013 at 7:47 am

    hmm as if u can read my tots. Dunni i ve been longing for dis reciepe thanks. My question is do u mean we should mix green pepper n tatashe together? 2. Wen u talked about frying the pepper u mean tomatoes n rodo inclusive abi? 3. U know stews if not well fried leaves a sour taste how much shd we fry dis kind of stew. 4. Will it go wt rice as well

    Reply
    • AvatarDunni says

      April 3, 2013 at 7:55 am

      Actually, out of the 6 Tatashe add 1 or 2 Green peppers. Yes the pepper includes the tomatoes, todo and onions. Yes, you need to fry the pepper very very well, and then dilute with stock. If you remember the Buka Madam’s massive serving pot, buka stew is a little watery. It is not a sauce. It goes with rice very very well, yes it is a little watery, but who cares. it’s delicious. Lol

      Reply
      • Avatarijei says

        April 3, 2013 at 2:31 pm

        lol. Thanks. U are so helpful

        Reply
        • AvatarDunni says

          April 3, 2013 at 2:34 pm

          Aaaaw, thanks. That’s why I’m here. To answer any questions you have regarding cooking

          Reply
  3. Avatarella says

    May 13, 2013 at 12:08 pm

    This is not a comment,I need tips on peppersoup ingredients and how to prepare it. ThankU

    Reply
    • AvatarDunni says

      May 13, 2013 at 5:50 pm

      Coming soon.

      Reply
      • AvatarJoshua says

        May 25, 2013 at 12:45 am

        Chef JesuDunni, when is this coming?

        Reply
        • AvatarDunni says

          May 25, 2013 at 12:46 am

          here it is http://dooneyskitchen.com/2013/03/18/buka-stew/

          Reply
  4. Avatarella says

    May 13, 2013 at 12:08 pm

    This is not a comment,Pls I need tips on peppersoup ingredients and how to prepare it. ThankU

    Reply
    • AvatarDunni says

      May 13, 2013 at 11:02 pm

      Coming soon

      Reply
  5. Avatarchimele says

    September 8, 2013 at 1:30 pm

    Hi dunni,thanks for ur detailed ratio but I must say am curious as u never made mention of d pepper yorubas call ‘shumbo’ and I believe itz one of the peppers used or maybe am not getting d other names used for it.pls can u enlighten me more…thanx.

    Reply
    • dooneyrooneydooneyrooney says

      September 8, 2013 at 1:33 pm

      Yes, sometimes shumbo is used, but it depends on the cook. It doesn’t affect the taste marginally. So, if you can source you use, if not, it will still turn out really nice

      Reply
  6. AvatarNefetiti says

    September 18, 2013 at 5:47 pm

    Looking forward to trying this out, quick question I’m in the UK where fresh tomatoes are not so nice so people tend to use tinned tomatoes. I’m guessing this will affect the ratio measurements?

    Reply
    • dooneyrooneydooneyrooney says

      September 18, 2013 at 7:39 pm

      I’m afraid it will. You know what I do when I don’t get tomatoes that I like? Shhhhhhh, I use canned plum tomatoes. One can is just about right.

      Reply
      • AvatarTosin says

        March 10, 2014 at 1:42 pm

        Good job Dunni, I always cook with tinned plum tomatoes but I want to try your buka stew with fresh ones. Please what xtics should I look for when buying fresh tomatoes to make the stew with?

        Reply
        • dooneyrooneydooneyrooney says

          March 10, 2014 at 2:25 pm

          The tomatoes should be red and soft

          Reply
          • AvatarTosin says

            March 12, 2014 at 10:48 am

            Kk thanks

  7. AvatarTolu says

    September 30, 2013 at 4:26 pm

    Thanks Dooney, I impressed everyone over the weekend with your recipe. I can’t have it as everyday stew though, cos I might overdose on it. LOL! Thanks for sharing.

    Reply
    • dooneyrooneydooneyrooney says

      September 30, 2013 at 6:49 pm

      That is what i love to read. Overdose, don’t worry. You are allowed

      Reply
  8. Avatarlara says

    November 1, 2013 at 1:51 pm

    hi,please do i blend onions with the pepper combo?

    Reply
    • dooneyrooneydooneyrooney says

      November 1, 2013 at 5:11 pm

      Yes you do. The recipe states how many onions to use.

      Reply
  9. AvatarTauhida says

    November 4, 2013 at 11:01 am

    Well done Dooney. I love the buka stew fever. I am a hausa girl who went to a school in yoruba land where we enjoyed this kinda stew on fridays.
    There is a difference, I notice, in the ratio for the ingredients for the hausa version ‘miyar ja’ or simply put, red stew. We use more tomatoes than anything. I guess it is just context. I remember my secondary school fridays with rice stew and fried ice fish and dodo!!
    But then I also have fond memories of my grandmother’s miyar ja. All na stew, shey. Thanks a mil and keep on doing what you’re doing

    Reply
    • dooneyrooneydooneyrooney says

      November 4, 2013 at 2:45 pm

      Thanks for the compliment Tauhida. I hope you really enjoyed the Buka Stew

      Reply
  10. AvatarWeruche says

    November 18, 2013 at 1:35 pm

    I must say you are really talented and willing to share.God bless you real goood

    Reply
    • dooneyrooneydooneyrooney says

      November 18, 2013 at 2:58 pm

      Amen Weruche. Thanks

      Reply
  11. AvatarEsther says

    December 17, 2013 at 12:14 pm

    hi dooney thanks for the recipes. you are a genius! i want to be like yu wen i grow up! yu are my cooking hero! and i am not just saying that oo. God bless yu for teaching us all.
    one quick question, do yu blend the onions with the pepper or yu just chop it and fry it with the oil and pepper? Thank you

    Reply
    • dooneyrooneydooneyrooney says

      December 17, 2013 at 1:47 pm

      Aaaaaaw, thank you Esther. Yes you blend the onion for the pepper

      Reply
  12. Avatarladiva says

    January 31, 2014 at 10:08 am

    feedback time, yaaaaaaaaaaay me once again… so I made this buka stew and it was fabulous, couldn’t take pictures as I was in a real hurry. it was awesome, I didn’t get to taste it until almost five days after cooking cos I was not around but omo obe yen si dun sibe and judging by what little was left after the boo and his friends descended on it. I hear one of erm was drinking it with no additions, men, rme. he managed to scoop some for me sha and it was nice. no stories, doubt if ill make stew the normal way for a long time, ahhh.. too sweet. I only had one meal though, those boys ehn hian so im making it again this weekend and will also try yamarita too and oh that alapa too is on my mind. sigh. hope my salary is increased oh ahhh,trying out these recipes will cost o..lol……once again, yaaaaaaaaaaaaaay me and yaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaayyyyyyyy you. thank you.xoxxo

    Reply
    • dooneyrooneydooneyrooney says

      January 31, 2014 at 10:11 am

      Loooool, tax all of them next time. So that even if they finish it, you will have gotten paid for it. Well done. Empty pots are what a cook likes to see. Please let me know how the other recipes turn out

      Reply
      • Avatarinem says

        March 29, 2014 at 12:17 pm

        So I made this and loved it tho hubby didn’t cos of d palm oil. But d process of removing d seeds from d tatashe before blending hurt mt fingers so much. D peppery feeling lasted almost the whole day.next time will blend without rthe seeds.kudos dunni

        Reply
        • dooneyrooneydooneyrooney says

          March 29, 2014 at 3:55 pm

          Aaaaaaw, big hugs dear. Just slice the tatashe in half, and use a table knife to scrape off the seeds. so you don’t have to touch it. Well done

          Reply
  13. AvatarBimbo says

    April 21, 2014 at 8:35 pm

    Hi Ladunni, happy Easter to u dear, soooooo I finally made Bukar stew, it was the bomb, hubby said taste like party stew, so reading Tru your post the portion for the stew I realized green pepper and green tatase was both mentioned, I used green pepper (the one used for fried rice) which do u refer to is it unripe tatase? Thanks.

    Reply
    • dooneyrooneydooneyrooney says

      April 22, 2014 at 10:45 am

      Yes, it is the one used for fried rice that i am talking about. I used the words green tatashe for the benefit of those who live in Nigeria, who may not be sure what green pepper means. Well done on cooking a delicious pot of Buka Stew

      Reply
      • Avatarbuka stew fan says

        December 19, 2014 at 1:09 pm

        hiiii Is green pepper and unripe (green) tatashe the same?I thought you meant green tatashe but with your response above I’m confused.
        Please clarify.
        Kudos on the amazing work on the blog 🙂

        Reply
        • dooneyrooneydooneyrooney says

          December 21, 2014 at 12:35 pm

          No. Green pepper is a different specie of pepper from the red one. Just buy the green pepper used for fried rice. I hope that helps

          Reply
  14. AvatarMoji says

    May 3, 2014 at 4:30 pm

    Dooney, pls I have a question. After frying onions for the buka stew, do u take them out or leave them as part of the stew? Thanks.

    Reply
    • dooneyrooneydooneyrooney says

      May 5, 2014 at 10:52 am

      Hi Moji, you live the onions in

      Reply
  15. AvatarAda obi says

    May 10, 2014 at 12:09 pm

    Hi Dunni,can u pls help me on giving me the best ratio as I like to cook in bulk that lasts for like two weeks.pls how many red pepper,green pepper and tomatoes do u advice I use.
    I love pepper a lot so will use my discretion while adding the rodo.pls help me out.

    Reply
    • dooneyrooneydooneyrooney says

      May 10, 2014 at 1:17 pm

      Hi Ada Obi, I have given you the ratio. Which is why I used percentages. But see a small pot as this. 6 tatashe (2 should be green pepper), 3 pieces of rodo, 2 pieces of tomatoes and 1 onion. If you are making a large pot, just triple those numbers. I hope that helps

      Reply
  16. AvatarReen says

    June 23, 2014 at 9:40 pm

    Pls Dunni, is green pepper the same as green bell pepper? X_X

    Reply
    • dooneyrooneydooneyrooney says

      June 23, 2014 at 9:41 pm

      Yes, one and the same

      Reply
  17. Avatarirene says

    July 19, 2014 at 6:30 pm

    you are a nice woman,i admire you a lot.Thanks for taking your time to explain everything

    Reply
    • dooneyrooneydooneyrooney says

      July 21, 2014 at 5:00 pm

      Thank you Irene. Happy to help

      Reply
  18. AvatarBarbara says

    July 31, 2014 at 8:19 am

    Hi Dunni, I tried making the stew using your measurements and recipe but the stew turned out bitter…..what did I do wrong? Could it be the volume of tatashe? Or maybe cos the tomatoes, pepper n tatashe were blended with the seeds….I feel so terrible.

    Reply
    • dooneyrooneydooneyrooney says

      August 1, 2014 at 1:01 pm

      Hi Barbara, the guilty party – tatashe seeds. They are quite bitter. Sorry about that

      Reply
  19. AvatarMercy patrick says

    May 13, 2015 at 8:16 am

    Tans for sharing ds piece,my result was mindblowing.tanx tanx tanx

    Reply
  20. AvatarWande says

    March 31, 2016 at 8:16 pm

    I have been planning to make your Buka stew forever but I’ve just been too lazy. Went to a friends house and her mum made this stew that was so yummy and my my hubby ask if I could make something similar.
    Knowing fully well that none of your recipes disappoint I’ve spent the last 2weeks trying to find this blog that has the ratios as the link from the recipes are broken. Lo and behold I found it today! My taste buds are rejoicing and jubilating from what they have experienced today and my hubby is loving it too.
    I didn’t add enough water so it was a bit thick but made no difference to the taste.
    Thanks for all your hard work

    Reply

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