Ọbẹ̀ Onírù (Designer Stew)

Name: Ọbẹ̀ Onírù (Designer Stew)
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Yield: 4 to 6 servings
Ingredients: 1 pound bone-in beef short ribs, in 3-inch pieces and trimmed of excess fat; 1 pound oxtails, trimmed of excess fat; 1 pound beef tendon or tripe, cut in 1-inch chunks (optional); 1/2 cup white or apple cider vinegar; Kosher salt (such as Diamond Crystal) and pepper; 1 (2-inch) piece ginger, cut into 1/2-inch slices; 1 bunch scallions, trimmed and cut into 3-inch pieces; 4 bell peppers, any color (about 1 pound), stems off and quartered; 1 medium yellow onion, cut into 1-inch chunks; 10 garlic cloves, peeled; ½ cup red palm oil or vegetable oil; 2 tablespoons dried irú or dawadawa (fermented locust bean), soaked to rehydrate and drained, or red miso paste; 1/2 cup tiny dried shrimp, soaked to rehydrate and drained, or 8 oil-packed anchovy fillets; 2 Scotch bonnet or any spicy chile, stems off and halved, seeded if you like; Steamed rice, spinach and fried sweet plantains, for serving

By Yewande Komolafe

Updated Dec. 2, 2025

Ọbẹ̀ Onírù (Designer Stew) — Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Sophia Eleni Pappas.

Total Time: 2½ hours
Prep Time: 15 minutes
Cook Time: 2 ¼ hours
Rating: (0)
Comments: Read comments

Ọbẹ̀ onírù, a fried pepper condiment familiar to the vast Yorùbá-speaking communities across West Africa and beyond, goes by a cheeky name, “Designer stew,” a reference to the luxury products available to anyone who can afford to make it. It’s also a nod to the length of time, commitment and cost it takes to prepare. Originally developed as a sauce to coat and preserve tender portions of meat held at room temperature without refrigeration, this recipe requires planning and preparation. It’s packed with floral red palm oil, piquant tàtàsșé (bell pepper), savory crayfish (tiny dried shrimp), robust írù (fermented locust bean) and hot chile (Scotch bonnet), all rich and essential to its distinct depth. Miso and anchovies can be used here as substitutions, but they may not quite replace its deep flavors. Seek out the írù and crayfish if you can to experience the real thing, an expression of balance in a pot.

Featured in: The Stew That Takes Me Back Home to Lagos

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Ingredients

Yield:4 to 6 servings

1pound bone-in beef short ribs, in 3-inch pieces and trimmed of excess fat
1pound oxtails, trimmed of excess fat
1pound beef tendon or tripe, cut in 1-inch chunks (optional)
½cup white or apple cider vinegar
Kosher salt (such as Diamond Crystal) and pepper
1(2-inch) piece ginger, cut into ½-inch slices
1bunch scallions, trimmed and cut into 3-inch pieces
4bell peppers, any color (about 1 pound), stems off and quartered
1medium yellow onion, cut into 1-inch chunks
10garlic cloves, peeled
½ cup red palm oil or vegetable oil
2tablespoons dried irú or dawadawa (fermented locust bean), soaked to rehydrate and drained, or red miso paste
½cup tiny dried shrimp, soaked to rehydrate and drained, or 8 oil-packed anchovy fillets
2Scotch bonnet or any spicy chile, stems off and halved, seeded if you like
Steamed rice, spinach and fried sweet plantains, for serving

Ingredient Substitution Guide

Preparation

Step 1
Add short ribs, oxtails (and tendon, if using) to a large pot and cover with the vinegar and 3 inches of water. Wash the meat by swishing around with your hands and drain. Repeat, adding water, swishing and draining, until the water runs clear, about two more times.
Step 2
Generously season all the meat with salt and pepper. Add enough water to cover about 1 inch above the surface. Bring to a boil over high heat, 10 to 12 minutes, and reduce heat to medium-high. Simmer until the meat starts to separate from the bone, about 1 hour. Add 1 cup water as needed to keep the meat covered. Add the ginger and scallions to the pot, and cook until the meat falls off the bone, another 45 to 60 minutes. Move the cooked meat to a bowl or plate and reserve 2 cups of the broth for the stew. Save any leftover for another use. Discard the scallion and ginger. If this step is done ahead of time, the meat and broth can be cooled, packed in covered airtight containers, and refrigerated or kept frozen for 24 hours or up to 1 month. Defrost in the refrigerator if frozen, continue with the steps below.
Step 3
As the meat cooks, use a food processor to coarsely chop the peppers, onion and garlic, and pulse 10 times (about three seconds per pulse). Look for visible pieces of each vegetable, if you have a smooth purée you've gone too far and your cook times will take much longer for each step.
Step 4
Place a large (10- to 12-inch) pot or Dutch oven over medium heat. Pour the oil into the skillet, add dawadawa, shrimp and chiles. Cook, stirring frequently until fragrant, about 1 minute. (if using anchovies, add with the oil and miso. Cook, stirring frequently, until the anchovies dissolve and miso breaks up, about 1 minute.)
Step 5
Increase heat to medium-high and pour in the pepper mixture, taste and season with ½ teaspoon salt and black pepper, if necessary. Simmer the sauce until slightly reduced and bright orange in color, 7 to 8 minutes. Cook, stirring frequently to combine ingredients, and keep reducing until the sauce looks slightly thickened (it should stay in place when a spatula is dragged through), about 5 minutes. Continue to stir until the sauce is jammy, caramelized and slightly darkened at the edges and bottom, 7 to 9 minutes. Taste and season with salt and pepper.
Step 6
Reduce heat to low, stir in the meat and 1 cup stock. Stir to evenly coat the meat pieces and to combine and loosen any darkened bits from the bottom of the pot. Continue to cook until the meat is completely warmed through, 6 to 8 minutes. Taste for seasoning and adjust with additional salt and pepper if necessary. Serve the stew and meat over cooked rice, greens and fried sweet plantains. Designer stew can be stored once cooled, packed in an airtight container and refrigerated for 5 days.