I have known Will and of spur: since spur:'s creation 10 years ago. I was lucky enough to attend the launch party in Bris and I have followed along the journey since. It was the wild year of 2020 that helped me realise and actualise my passion in social impact and change - especially as I became actively engaged with the Black Lives Matter movement here in Australia. Throughout this time Will helped guide and encourage this journey as I navigated this new found territory after spending most of my career in the analytical sciences. I was fortunate enough to join the spur: family earlier this year and I couldn't be more thrilled for this next phase of my life!
My mum used to make this dish all the time when I was growing up. Usually early on in the week because it provided ample left overs! This is my take on my Mum's twist of Nigerian Beef Stew.
No one in my family measures anything when we cook (which is probably why I'm such a chaotic baker)! A habit I've adopted since moving out of my family home. Spices and other ingredients are usually added by taste, what's available, and how many people you're cooking for! I've eyeballed these amounts as I'm usually cooking this for myself during the week - so please take these quantities with a pinch of salt (or some other amount I don't know..I didn't measure it!)
· 700g diced beef chuck or rump
· 2 brown onions
· 4 to 5 cloves of garlic (I don't believe in quantities less than 4 cloves!)
· 2 tins of diced tomato
· lite soy sauce (~2 tsp each)
· 1 tin of lentils
· whatever veggies you have in the fridge! This version has - 2 zucchinis, 1 large carrot, celery, 2 large flat mushrooms, 1/3 of a leek, 1/2 a red and green capsicum...but feel free to add in anything you like/want (e.g. frozen peas/corn/carrots, silverbeet, eggplant etc)
· basmati or brown rice
· black pepper
· olive oil
· chicken stock cube
· garam masala
· smoked paprika
· dried chili flakes
· cayenne pepper (hot)
· Portuguese spice mix
· mixed herbs
· pasta tomato sauce (usually red wine and garlic flavoured)
Pre cook meat
Rice
Stew
Plating
Notes:
If you want your stew to be a bit thicker be sure not to leave the lid on the whole time once your veggies have been incorporated. Add water to thin, or cook without the lid to thicken
Recipe shared by
Trisha Rwagaju.
Trisha is a strategist at spur:. She’s passionate about social change and the performing arts.
Recipe attributed to
My Mum - Ibironke Lardner