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Rabbit Pepper Stew

Rabbit Pepper Stew is a moderately uncommon but deeply delicious Nigerian protein dish that is gaining popularity as rabbit farming expands across Nigeria, particularly in Plateau State, Lagos and Ogun State. Rabbit meat is lean, mild-flavoured and very tender when properly cooked, making it an excellent carrier for the bold Nigerian pepper sauce.

Rabbit Pepper Stew, Nigerian cooking

Ingredients

  • 1 whole rabbit, jointed into serving pieces
  • Lemon juice and salt for cleaning
  • 1 teaspoon of curry powder
  • 1 teaspoon of thyme
  • 1 big onion — half for boiling, half for sauce
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste
  • Vegetable oil for frying FOR THE PEPPER STEW:
  • 4 big ripe tomatoes, blended
  • 2 Tatashe (red bell peppers), blended
  • 3 Atarodo (hot chilli peppers), blended
  • 3 cooking spoons of vegetable oil
  • 2 big handfuls of ground crayfish
  • Salt to taste

Method

  1. 01

    Cleaning and Seasoning. Rub rabbit pieces with lemon juice and salt. Rinse thoroughly. Season with curry, thyme, 1 seasoning cube and salt. Marinate for 30 minutes.

  2. 02

    Parboiling. Place rabbit in a pot with sliced onion and just enough water to cover. Boil for 20 to 25 minutes until tender. Remove and reserve stock.

  3. 03

    Frying. Heat oil in a pan over medium-high heat. Fry rabbit pieces for 4 to 5 minutes per side until golden-brown.

  4. 04

    Making the Pepper Stew. Heat 3 cooking spoons of oil. Fry blended peppers for 20 minutes until deeply cooked. Add ground crayfish and seasoning.

  5. 05

    Finishing. Add fried rabbit to the stew. Add a ladle of rabbit stock. Cook for 8 minutes. Taste and adjust all seasonings.

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