Friday Cookbook: Beef Stew with Pumpkin Leaves


Weekends are for cooking – whether its Saturday soup or Sunday rice – we all love to eat something fresh after the week’s hustle.

Tomato stew maybe the next most popular Nigerian delicacy after Jollof rice, and there is very little argument to be made here.

It is prepared in very different ways across Nigeria’s ethnic nationalities and as preferred by whoever runs the kitchen.

So how about we try making our stew with beef and pumpkin leaves this weekend?


Fresh tomatoes

Tomato paste

Vegetable oil

Lean beef


Tatashe pepper


Seasoning cubes



Pumpkin leaves (ugu)


  • Wash and cut the beef into sizable cubes and place in a pot. Add water, salt, thyme, curry and 2 seasoning cubes. Cook until done, take out the meat and fry or grill. Set aside the beef stock.
  • Dilute the tomato paste with water and set aside.
  • Blend fresh tomatoes, pepper and onions together. Pour the blended tomato mix into pot and boil till the excess water dries up and it becomes thick.
  • Heat up the vegetable oil, add some onions and then the diluted tomato puree and the fresh tomato mix. Fry for about 20minutes, while stirring continuously to avoid it getting burnt at the bottom.
  • Add the fried/grilled beef, the beef stock and 2 more seasoning cubes. Allow to cook for another 10 minutes.
  • Wash and chop the pumpkin leaves and toss them into the stew. You can add another seasoning cube if you wish.
  • Allow stew to cook on low heat for 2 -3 minutes. Give it a quick stir and the serve.

It can be best served with rice, boiled yam or plantain.

Happy weekend!

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