I remember eating peppered beef in Nigeria. Recently, I had a bad craving for it. I called my mother and told her about it and she started having cravings too. I decided to try a fried beef recipe which worked.
Growing up, my friend’s mother had a small fast food shop and she always made the fried peppered beef and peppered meats for the shop. My friend and I used to sneak and eat some meats and they were too good. Fun times I tell ya!
I have not made peppered meats in a long time. My mother never really made peppered meats with a lot of peppers because we never really ate peppers. But the interesting thing about this peppered beef is that, the beef is not precooked. Some people precook their beef and you may if you choose, but I find that marinating works absolutely well and better. This peppered beef may be eaten as small chops or as a side to any main dish.
I have to say my friend Marama loved it and she couldn’t get enough. They were so tender and the atadindin worked so well with it. Recipe for Atadindin here I had this peppered beef with some jollof rice and plantains
- 21/2 pounds of a tender and flavorful cut of beef (cut into 1-11/2inch pieces)
- 1tsp of black pepper
- 1tsp of white pepper
- ½an inch of grated ginger(grated)
- 2 garlic cloves(grated)
- ½tbsp of thyme
- 1-2maggi cubes. Any bouillon works
- salt to taste
- ½-1tbsp of vegetable or peanut oil
- oil for deep frying
- wash and pat meat dry. Cut into 1½ inches. Season with the ingredients and marinate for 1-24hours(I did mine for 48hours). This marinating process helps the meat not only to be well seasoned, but to be tender
- In a deep fryer heat some vegetable oil to 350degrees and fry beef until golden brown. Do not over crowd fryer.
- serve the beef like that with some chili pepper or toss in some atadindin...It is best served with atadindin as the peppered sauce permeates the meat for a whole lot of flavor