Season and cover the pot to cook for about 15 minutes. Add the meat water, assorted meat and washed panla fish.and once the oil separates from the paste, its ready. Stir gently to prevent the paste from burning. Add the bleached palm oil into the concentrated paste and fry for about 5 minutes.Pour the blended paste into a pot and cook until the water evaporates leaving the concentrated tomato and pepper paste. Wash soft tomatoes, tatashey, ata rodo and shombo and blend into a smooth puree.Season with some seasoning cubes, add chopped onion and leave to cook for about 25-30 minutes until tender and set aside. Also wash the beff and cut into small chunks alongside the assorted beef season with some seasoning cubes, chopped and boil. Next properly wash the assorted beef, taking time to scrape out the ponmo and release saturated fats in the intestine.Be sure to keep the pot closed until it cools a bit. Pour some palm oil into a pot and set over medium heat for about 10 minutes before turning off the burner. This is a smokey process and as such should be done in a well ventilated kitchen. Start by bleaching the palm oil until it becomes as clear as vegetable oil. The first step to preparing Nigerian buka stew is the palm oil base.Assorted meat: Cow Intestines, Tripe (aka Shaki), Ponmo, Beef (Red meat).In this recipe, we have detailed a step by step recipe to making some homemade delicious Nigerian buka stew: You will gain the reward of what you’ve done.One agreeable fact about these stews is that they are very delicious and usually require more than one serving. "It’s still alive, and especially for Nigerians, because if you work very hard, if you want to come to America and work very hard, you will survive. "The dream is still very available," Mashood said. If they don’t make something of themselves in six months, send them back!" needs workers that will start at the low wage and naturally advance themselves. So I believe the U.S., if she ever needs more people - Detroit needs people - my people can come. It’s only the people that want to advance - those are the people who apply for visas, who want to come here. "The best of America is immigration, because it is only the bright mind, in all the corners of the globe, that want to come to USA.
So if you want to have a restaurant, you need a heart - I think heart is the most important thing, the conviction 'I’m going to have a restaurant.' "
"There’s no angel fund for restaurants, so you have to struggle extra hard. "Nobody gives you money to start a restaurant," Mashood said. You miss your friend you haven't seen in the last 10, 20, years, you come to Buka and ask us - we tell you where you might find him." You can meet ordinary people you want to talk about the crisis, whatever, the good, the bad, whatever is going on in Nigeria. If anybody comes to New York, and they want to know anything about Nigeria, they come to Buka. "It’s a Hausa word, and it means on the side of the road, or local joint, where you can take friends, where everybody knows you can get good food. Like, a Nigerian will come here sometimes and it’s too white, and they’re like, ‘I want to go to a Nigerian restaurant,’ and I’m like, ‘This is a Nigerian restaurant.’ " When you come here on Saturday night, you will not even imagine this is a Nigerian restaurant. I am surviving in business because of the support of whites or Americans who are not afraid to start something new. Mashood said the makeup of his clientele is about "45 percent Nigerians and 55 percent everybody else. Whatever we cook, it’s very distinctive - that, colonialism has not been able to change! So, I’m very proud to say I present Nigerian food as it should be, in New York." We always bring the flavor out of anything we cook, whether it’s fish, whether it’s beef, whether it’s chicken. "Anybody can cook goat anybody can cook beef but when a Nigerian man cooks beef for you, you will see the difference.
It’s not the same as Ghana, or Ethiopian," he said. “There’s no food compared to Nigerian food. Mashood spoke to VOA recently and showed off his cooking skills in the kitchen, stirring a pot of Egusi soup made with ground squash seeds, goat meat and dried fish, among other ingredients.
But Buka may well be the most popular Nigerian restaurant. Mashood said it’s now the most popular African restaurant in New York, which is debatable - there are at least 50, including many specializing in Senegalese and Ethiopian food. About five years ago, he and his girlfriend, Australian architect Natalie Goldberg, opened their own restaurant in Brooklyn - Buka New York - featuring Nigerian food. Lookman Afolayan Mashood immigrated to the United States from Nigeria in 1996, first working at a Brooklyn restaurant as a dishwasher, cook and manager.
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