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West African Groundnut Stew

Submitted by West Africa Cooks on Tue, 2013-07-30 00:10


4 Servings
SourceKim Yorkshire, Delia Smith How to cheat at cooking
Prep time
30 minutes
Cooking time
2 hours
Total time
2 hours, 30 minutes


Lazy braising


500 grams
beef (cubed braising)
6 tablespoons
peanut butter (whole earth crunchy organic)
onions (medium peeled and quartered)
jalapeno pepper (pieces from a jar)
1 teaspoon
very lazy ginger (english provender)
2 teaspoons
african tsire powder (season pioneers)
250 grams
carrots and swede (ready-prepared diced mixed)
400 grams
tomatoes (chopped)
150 milliliters
vegatable stock (hot made with marigold bouillon powder)


How to make West African Groundnut Stew?
1. Begin by chopping the onions, jalapeno pepper and ginger quite finely in a mini-chopper, then tip them into a bowl and mix with the peanut butter and African Tsire powder, together with some seasoning.
2. Now add the cut of meat to a medium, flameproof casserole, together with the carrot and swede.
3. Pour in the tomatoes, peanut butter mixture and stock and give it all a really good stir.
4. Heat up to simmering point, then turn the heat down cover with a tight-fitting lid and cook very gently, stirring occasionally for 2 hours or until the meat is tender.

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