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Stews

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

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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

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

 


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FILED UNDER: Stews
TAGGED WITH: buka stew

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Comments

  2. 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

    • 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

  5. 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

    • 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. 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

  7. 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

  9. 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

  11. 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

  12. 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

    • 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

      • 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

        • 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. 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

    • 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

      • 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

        • 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. 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

  15. 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

    • 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

  18. 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

  20. 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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Nigerian food, is bold, multi faceted, rich, colourful, spicy and with varied nuances, as you move from tribe to tribe. To describe Nigerian cooking, one would say it is fiercely traditional and somewhat dogmatic, but Dooney’s Kitchen proposes to simplify methods and steps that have been passed from generation to generation whilst also challenging some of these methods using Technology. The New Nigerian Cookery isn’t just about creating a New Nigerian Kitchen, or should we say a more technology aware Nigerian cooking experience, but it encompasses redefining recipes too. Come along on the journey, and welcome to one of the best online resources for Nigerian food.