This started as a question in my household a few weeks back, my husband and I were talking about food (as usual) and I had jokingly asked what a “Nigerian” stir-fry would look like if we had stir-fry as a regular part of our traditional diet. We had a very healthy debate about potential ingredients and the National stirfy of Nigeria was born.
I love me a great stirfy! The stirfry idea isn’t restricted to meat and vegetables; it is simply the mode of cooking. I have shared some stirfry recipes in the past, my favorite being this Suya chicken stirfry recipe that you can honestly be prepared in 15 minutes. Serve it with steamed rice and a side of vegetables; it makes a great lunch or supper.
In creating this recipe, we didn’t have much trouble coming up with protein options. We wanted “meat” that most Nigerian would love and also things that will provide relative texture contrast. Ponmo, shaki and Snails were the winners. For some sweetness and a little carb, I made use of fried plantains, now who doesn’t love some fried dodo?
The crowning achievement of this whole thing is the sauce; the stirfry pros know that the secret to a great stirfry is the sauce. The beauty of this particular sauce is in its simplicity, I made use of pepper trimmings, suya spice and broth; the combination was magical.
You really should try this recipe. Cook it for the fam, for bae, for the next potluck, for yourself (because aren’t nobody more special!). oya oh… just do it!!
- 2 palm size pieces - Ponmo (Cow skin)
- 2 palm size pieces - Shaki (tripe)
- 8-10 pieces - Snails
- 2-3 maggi cubes
- Salt – To taste
- ½ teaspoon each – curry and thyme
- 1 teaspoon powdered pepper (ata-gigun)
- 1 large ripe plantain
- Red, green and yellow bell peppers (1 of each)
- 1 medium onion
- 1 tablespoon suya spice mix
- 3 tablespoons vegetable oil (divided)
- In a large pot, combine ponmo, shaki and snails. Add in maggi cubes, salt, curry, thyme and powdered pepper. Add in enough water to cover the meat. Stir to combine. Boil on medium-high heat until meat is tender (35-45 minutes).
- Remove cooked meat from broth and set aside to cool.
- Save broth
- Peel and cut plantain into strips. Fry until golden and set aside
- Cut off the ends of the peppers and onions and set aside. Cut the peppers and onions into thin strips and set aside
- Cut cooled cooked ponmo and shaki into strips. Cut the snails into bite size pieces
- In a blender, combine pepper/onion trimmings, meat broth, half the oil and suya spice. Blend until smooth. Set aside
- Place a large wok or frying pan on high heat. Add in left over oil and heat until almost smoking.
- Add in ponmo, shaki and snails. Stir fry until meat begins to brown.
- Add in chopped peppers and onions. Continue to stir fry for another 2 minutes
- Add in fried plantains and blended suya sauce. Stir to combine. Taste and adjust for seasoning. Simmer for 2 minutes
- Stir-fry is ready to serve. Enjoy as a meal or with a side of steamed rice
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