Namibian dried meat strips stew (Eedingu)
An excellent authentic and easy to follow recipe on how to make dried meat strips stew (Eedingu). A Namibian delicacy.
Servings: 4 Servings
Ingredients
- 160 g (6.4 oz) dried meat strips (Eedingu)
- 400 g (14.1 oz) canned tomatoes or tomatoes cut into small slices
- 2 garlic cloves
- 2 small onions or 1 medium onion
- 1 large bell pepper (capsicum)
- salt, pepper and chili to taste
Instructions
- Put the meat in the pot and add water such that the meat is under water. Peel and cut one small onion or a half onion if you're using a medium one into slices and add to the pot. Peel and cut one garlic clove and add to the pot as well.
- Bring the pot to a boil, cover and let cook for about 60 minutes. In the meantime finely chop the remaining onion and garlic. Then cut bell pepper, remove the core and cut into small slices.
- After 60 minute cooking time, transfer the meat to an extra bowl (including the liquid). In the same pot (there is no need to clean it, unless it’s dirty) heat sunflower oil and cook the onion and garlic over medium heat until soft. Add bell pepper and cook for about 3 minutes.
- Stir in the tomatoes, add the cooked meat including the liquid and season with salt, freshly ground pepper and chili. Bring to a boil cover and let cook for another 60 minutes. Keep stirring and adding a bit of water in between if necessary, until the meat is tender and the tomato sauce is nicely thick. If you feel like the meat is not yet tender, then just add more liquid and let simmer a bit longer.
- Taste the stew and season again with salt and pepper, if necessary. Enjoy!
Notes
- Feel free to cut dried meat strips into bite size pieces before cooking.