Nkui

Preparation

1. Heat the red palm oil in a large, heavy pot over medium heat for 2 minutes until it becomes thin and pourable, then add the chopped onions and minced garlic, cooking for 3-4 minutes until fragrant and softened. The brief warming of the palm oil removes its strong raw taste and makes it more pleasant and digestible.
2. Add the cubed beef directly to the fragrant oil and cook it, stirring occasionally, for 8-10 minutes until it begins to brown around the edges and release its juices. Do not try to heavily brown the meat as you would in other stews; just let it color slightly in the palm oil.
3. Stir in the tomato paste and Cameroon pepper, cooking for 2 minutes while stirring constantly to blend the flavors. Add the diced potatoes, carrots, and fresh spinach or kale, stirring well to coat everything evenly with the oil and spices.
4. Pour in the beef broth or water until all ingredients are covered by about an inch, add the Maggi cube if using and crumble it as you stir, then bring the pot to a simmer. Cover with a lid and reduce heat to medium-low, then let it simmer gently for 45-50 minutes until the beef is very tender and the vegetables are cooked through.
5. After 45-50 minutes, uncover the pot and taste the broth, adjusting seasoning with additional salt and Cameroon pepper if needed. Continue simmering uncovered for the final 10-15 minutes to allow excess liquid to reduce until the sauce becomes thick and glossy enough to coat the meat and vegetables. The finished nkui should not be soupy; it should be a thick, rich stew where the sauce clings to each piece of meat and vegetable.