Margarita's International Recipes


Biafran Stew

Biafran Stew
This recipe for stew is very simple and easy to make. I found it quite bland, if you try it you may want to increase the amount of Tabasco sauce. It was perfectly eatable but I wouldn't make it again.

It should be served with cuscus, which will absorve the very soupy sauce. I didn't have any on hand (time for a cuscus run!) so I served it by itself.

Biafran Stew


  • 1 1/2 lbs chuck steak, cubed
  • 2 1/2 lbs chicken pieces
  • 1 28-oz can whole tomatoes
  • 1 green pepper, coarsely chopped
  • 1 yellow onion, chopped
  • 1 tsp. Tabasco sauce
  • salt and pepper to taste
  • Peanut oil for frying


    Heat the oil in a large pot. Brown the beef. Add the remaining ingredients, mix, cover and simmer for 1 to 1 1/2 hours or until cooked.

    Adapted from The Frugal Gourmet

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