Buka
Braised Short Rib, West African Red Pepper Stew, Steamed Rice, Scallions
Chef Ope Amosu of ChòpnBlọk | Houston, TX
Adapted by StarChefs | August 2025 | Photo: Will Blunt
INGREDIENTS
Bleached Palm Oil:
2 cups palm oil
Braised Beef:
3 pounds beef chuck
265 grams sliced red onions
60 grams chicken bouillon powder
Pepper Mix:
900 grams red bell peppers, seeded and chopped
400 grams chopped sweet onions
2 habanero peppers, chopped
4 tablespoons minced garlic
To Assemble and Serve:
135 grams sliced red onions
40 grams iru, rinsed
4 tablespoons crayfish powder
2 tablespoons ground basil
1 tablespoon ground thyme
2 teaspoons chicken bouillon powder
1 teaspoon kosher salt
Cooked white rice
Sliced scallions
Cilantro leaves
METHOD
For the Bleached Palm Oil:
In a pot over medium-low heat, add palm oil. Cover pot and cook 20 minutes. Remove from heat and let rest 15 minutes. Strain into a nonreactive container and reserve.
For the Braised Beef:
In a pot over medium-high heat, add all ingredients and 1¼ cups water. Cover pot and cook 18 minutes, stirring occasionally. Remove from heat and let sit 10 minutes. Strain, reserving beef and stock separately.
For the Pepper Mix:
In a pan over medium-high heat, add all ingredients. Sauté 15 minutes, or until vegetables have softened. Remove from heat and let cool.
To Assemble and Serve:
In a pot over medium-high heat, warm 1¼ cups Bleached Palm Oil. Add onions and sauté 7 minutes. Stir in iru and cook additional 7 minutes, or until onions are soft and translucent. Add crayfish powder, herbs, chicken bouillon powder, salt, Pepper Mix, and 2 cups Braised Beef stock. Stir to combine. Cook 30 minutes, stirring occasionally. Add Braised Beef and stir to evenly coat in sauce. Cook additional 15 minutes. Remove from heat and let sit 15 minutes. Spoon rice into a serving bowl. Top with desired amount beef stew. Garnish with scallions and cilantro.
