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Stick Meat recipe - How to make the Nigerian Stick Meat

Stick Meat is a very delicious and colorful Nigerian Snack. The color and the smell triggers the taste buds. It's often served in Nigerian parties and it's also a street food in some parts of Nigeria. Here is how it's made.
Course Snacks
Cuisine African
Keyword Beef
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6 people
Calories 430.9kcal
Author Lola Osinkolu

Ingredients

For the Meat:

  • 2 lb beef
  • 1 medium onion chopped
  • ½ teaspoon curry powder
  • ½ teaspoon thyme
  • 2 bouillon cubes
  • cayenne pepper to taste
  • salt to taste
  • 3 bell peppers or Peppers of your choice cut into small chunks
  • ¼ cup water
  • Lots of Tooth picks for assembling

For the Sauce (optional):

  • 1 red bell pepper
  • 1 habanero
  • 2 medium tomatoes
  • 1 small onion divided
  • ½ inch ginger
  • 2 cloves garlic
  • 5 tablespoons vegetable Oil
  • ½ teaspoon each of smoked paprika, thyme, and curry powder
  • ¼ cup beef stock
  • salt to taste

Instructions

Step 1: Prepare the meat

  • Cut it into ½-inch cube-like pieces. Rinse and drain.
  • In a large pot, combine the beef, chopped onion, curry powder, thyme, cayenne pepper, bouillon cubes, and salt.
  • Add the water, stir, and cook on medium-high heat for 20-25 minutes.
  • Drain any remaining water from the meat. (keep and use for stock)

Step 2: Bake the meat

  • Preheat your oven to 350°F (180°C).
  • Spread the meat on a baking pan and bake for 20 minutes, or you can deep fry it preferred.
  • You can assemble at this point or coat in sauce (recipe for sauce below)

Step 3: Prepare the sauce (Optional)

  • In a blender, combine the peppers, tomatoes, onion, garlic, and ginger. Blend until smooth.
  • In a pan, heat 5 tablespoons of oil. Add the blended sauce, smoked paprika, thyme, curry powder, salt to taste, and the beef stock. Stir, cover, and let the sauce thicken to your desired consistency.
  • Add the baked beef to the sauce, ensuring all the beef pieces are coated.
  • Allow the mixture to simmer for a few minutes, then remove from heat and let it cool.

Step 4: Assemble the stick meat

  • Thread the beef and bell pepper chunks onto toothpicks, alternating between meat and pepper or arrange them as desired.

Notes

When making the Nigerian stick meat it is very important to use the soft part of Meat cut for this stick meat since it involves frying/oven drying, you don't want to hurt your jaw in the process of chewing.

Nutrition

Calories: 430.9kcal | Carbohydrates: 10.2g | Protein: 28g | Fat: 30.7g | Saturated Fat: 11.7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13.3g | Trans Fat: 1.9g | Cholesterol: 107.4mg | Sodium: 1223.7mg | Potassium: 756mg | Fiber: 2.8g | Sugar: 6g | Vitamin A: 2851.6IU | Vitamin C: 112.4mg | Calcium: 49.8mg | Iron: 3.6mg