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African   -   West African Groundnut Stew   adapted from (P.J. Hogben)

  • 1 Pound cubed stewing beef
  • 6 Tablespoons peanut butter
  • 2 Medium onions -- chopped
  • 1 Pound ripe tomatoes -- peeled and chopped o
  • chopped tomatoes
  • 3 fresh chillies
  • 1 Pound carrots (or a mixture of carrots -- turnips, and
  • to make up 1lb)
  • pinch of mixed herbs
  • piece of grated fresh root ginger or 1 hea
  • dried ginger
  • Salt and pepper
  • 7 ounces black-eyed beans soaked overnight
  • 7 ounces long grain rice
Directions This is all cooked on top of the stove in a very heavy saucepan with a
tight fitting lid, as the meat needs to cook in its own juices, or a
flameproof casserole. If you have a pressure cooker use it as an ordinary
saucepan, as it seals in the steam beautifully. Also, if you are not sure
of the fitting of your casserole or saucepan lid then use a double sheet of
foil to line it and give it a more secure fit.
Deseed chillies and chop finely. Combine with peanut butter, ginger, herbs,
vegetables and tomatoes and mix well.
Place meat in pan, followed by vegetable mixture and some seasoning. Put on
close fitting lid and cook very slowly on top of the stove for
approximately 1.5 hours or until meat is tender. Don't worry about apparent
lack of liquid because the meat and vegetables will provide enough.
Cook beans for one hour. Cook rice in double its volume of salted water for
15-20 mins.
Season beans with salt and pepper and mix with rice. Serve as an
accompaniment to the stew.
Serves 1
Time to Make 0:00

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