Buka Stew


Buka Stew is the kind of stew other stews aspire to be, I mean it is KING. I remember the days of always going to Iya Eba, Ghana high or Iya Oyo to satisfy my Buka Stew cravings, but this was mostly because I was either having a lazy day or I’m around that area at that time, because I know I make a bomb pot of Buka Stew at home, if I do say so myself, lol.

If you ever want to switch up the regular way you make your stew, Buka stew is the way to go, your family and friends will be pleasantly surprised when they taste it. The flavor of the bleached palm oil, to the taste of the pepper and the orisirisi assorted meat will totally hit, trust me. You don’t have to go to a Buka to find that taste if you’re craving it, this recipe is all you need to enjoy your Abula and white rice.

The key things to remember when making this stew are, first, your palm oil has to be bleached, as in almost clear like groundnut oil (Will be posting how to be bleach palm oil soon). Second thing to remember is that this stew requires lots of oil, because of its thick nature and the proteins in it, so don’t be shy when using oil in cooking the stew, if you’re not a fan of too much oil, decant it after the stew is cooked.

I always remain shamelessly obsessed with this stew, there was a time I made this for two months straight in my house, I even had my friends join in the obsession, they still call me till now asking if I made some and I just tell them to give it a rest, we need a break. I always mix up the protein I use every time I make it, I have used oxtail, chicken, goat meat and ram meat. The possibilities of enjoying this stew are just endless. You can also mix it up with any protein you want when you make yours.

If you want to see how I season and cooked the meat used in this recipe, a video is linked below to show the entire process. I hope you enjoy this recipe as much as I do and if you have any questions, don’t hesitate to ask.
Bon Appetit.


2.5 Kg Beef, Goat Meat, Ponmo, Shaki
5 Cups Pepper Mix
1 Med Onions
2.5 Cups Palm Oil
1 Tsp Curry Powder
3 Stock Cubes
1 Tsp Salt


  1. In a pot, season the goat meat, beef, ponmo and shaki,allow to steam for 10 minutes then cover with 3 cups of water and allow to cook till soft.
  2. When the meat is soft, you can fry if you want, or toss in an air fryer or skip this step altogether , depending on your preference.
  3. In a clean pot, pour in the bleached palm oil, when hot, add in chopped onion, then add in the pepper mix, stir, cover the pot and allow to cook for about 10-15 minutes, then add in meat stock.
  4. Taste and adjust for seasoning.
  5. Add in all other ingredients, cover and allow to cook for another 15 minutes.
  6. Add in your cooked meat, stir in the stew, allow to simmer for another 2-5 minutes, and your Buka stew is ready to be served.

Prep Time: 30 Minutes
Cook Time: 30 Minutes

Total Time: 1 Hour