Variations on this famous Nigerian dish appear all over West Africa, including versions with game, fish, chicken, and vegtables.
- 4 1/2 cups water
- 1 teaspoon salt
- 2 pounds sirloin steak cut into 12 pieces
- 5 tablespoons vegetable oil, preferably peanut oil
- 1 1/4 cups chopped onion
- 2 1/2 cups chopped tomatoes
- 3 tablespoons tomato paste
- 3 teaspoons crushed red chile or red caribe
- 1 cup rice
Heat 1/2 cup of the water and 1/2 teaspoon of the salt in a barge, heavy skillet. Add the steak pieces and simmer, turning the meat once or twice, until the water is evaporated. Add 3 tablespoons of the oil and brown the meat. Set the meat aside.
Place the remaining 2 tablespoons of oil, 2 cups of water, 1 cup of the onion, 2 cups of the tomatoes, 2 tablespoons tomato paste, and chile in a large, heavy saucepan and bring to a boil. Add the reserved meat, reduce the heat to a simmer and cook until the mixture thickens, stirring occasionally.
Heat the remaining 2 cups of water and 1/2 teaspoon salt in a saucepan. When the water is boiling, add the rice and the remaining onion, tomatoes, and the remaining 1 tablespoon tomato paste. Cover and simmer for 20 minutes.
To serve, spoon the rice over the meat.