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Gathered
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Ground dried crayfish — Nigerian soups, stews, jollof rice depth
Rendered beef fat — fries, deep frying, high-heat searing
Italian classic espresso — 58mm portafilter, upgradeable, reliable
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
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Ground dried crayfish — Nigerian soups, stews, jollof rice depth
Rendered beef fat — fries, deep frying, high-heat searing
Italian classic espresso — 58mm portafilter, upgradeable, reliable
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
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Season the flour with salt and pepper and use to coat the meat, reserving the excess. Heat the oil in a large frying pan and cook the meat, in batches, until deep golden. Transfer each batch to a large saucepan when it is done. Add the onions to the frying pan and cook 5 mins, until softened. Add the reserved flour and gradually blend in 1 cup water, scraping up the meat residue from the base of the pan. Add the wine, tomatoes and tomato paste to the pan and bring to a boil. Season with salt and pepper and pour into the saucepan with the beef. Cover and cook gently 2 hours until the meat is very tender. Stir in 2 tbsp parsley and sprinkle with the rest to serve.