Stick meat is a Nigerian finger food/quick snack. It is very similar to kebabs, the main difference would be the size since stick meat is cubed meat on toothpicks and not the long sticks kebabs come on. Basically, you can call them miniature kebabs.
4 medium size pepper
1 medium size onion
2 scotch bonnet peppers
2 seasoning cubes
2 garlic cloves
2 table spoons curry powder
2 table spoons Adobo seasoning
1/2 cup canola/palm oil mix
Half kilo of beef
A pack of toothpicks
Thaw beef if frozen. Once thawed, add beef to pot. Add seasonings (1 seasoning cube, 1 tbsp curry, 1 tbsp adobo, 1 chopped garlic clove). Let sweat for 10 minutes, do not add any water. After about 10 minutes, add enough water to cover meat and let the beef cook for 30-35 minutes over medium heat (beef shouldn’t take as long as goat meat to soften).
While boiling, cut and blend red pepper and other ingredients.
Once the beef is soft, drain stock from pot and set meat aside in a bowl. Add oil to pot or frying pan and let the heat up till smoking hot (literally). Add blended pepper. Add remaining seasoning, let boil over medium heat till it reduces to at least half of what it was before it cooked. (Reduce heat if it starts to burn).
Cut each piece of meat into cubes or smaller pieces (small enough to fit on a toothpick). Preheat oven to about 350 degrees. Layer foil on a baking pan and spray down with cooking oil spray. Layer cubed meat on it and let bake at 350 degrees for about 15 minutes or till brown.
Transfer to a bowl. At this point, the boiled pepper should have reduced and become thicker and sweeter, much like fried stew. Add 3-5 tablespoonfuls to bowl containing meat. Mix together till meat is well coated. Get out toothpicks and a plate. Add 1 piece of cubed meat at a time. Each toothpick should be able to hold 2-4 pieces of meat depending on how small/big you cut them—–this is the labor intensive part.