(Part A)
  • 2 large red bell peppers (Tatashe)
  • 2 large green bell peppers (green tatashe)
  • 1 large red onion (chopped)
  • 3 large tomatoes
  • 2 scotch Bonnet peppers (Ata Rodo)
(Part B)
  • 1/2 small red onion (chopped)
  • Meat (goat meat, ponmo, shaki (tripe), panla (dried cod) and any other choice of meat)- Pre-cooked
  • 4 Boiled eggs (optional)
  • 1 cup palm oil
  • 3 cubes Knorr or maggi
  • Salt to taste
  • Combine Part A  in a blender or food processor, puree to a fine paste


  • Pour the pureed mixture into a medium pot, set on high heat. Cook for 20mins to remove excess water. Alternatively you can microwave the mixture for 10 minutes on high. DSC03613DSC03615
  • Set a large pot on medium heat, add in half of the  palm oil , bleach for about 2 minutes, add in the chopped onions and fry until dark. Remove and discard the onions.

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  • Add in the parboiled pureed mixture, ½ – 1  cup water (depending on how thick you like your stew), Knorr cubes  and salt. Simmer for 15 minutes


  • Reduce the heat to below medium, add in the precooked meat and eggs (if using). Combine.  Taste and adjust for seasoning.

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  • Cover and simmer for another 10 minutes. Add in the left over palm oilDSC03639
  • Cover and simmer for another 5 minutes. The stew is ready to serve when oil floats to the top.

Obe Buka Recipe_Nigerian food_Yoruba

Serve on white rice or as a sauce for Okele.