|Source||Kim Yorkshire, Delia Smith How to cheat at cooking|
2 hours, 30 minutes
500 gramsbeef (cubed braising)
6 tablespoonspeanut butter (whole earth crunchy organic)
2onions (medium peeled and quartered)
2jalapeno pepper (pieces from a jar)
1 teaspoonvery lazy ginger (english provender)
2 teaspoonsafrican tsire powder (season pioneers)
250 gramscarrots and swede (ready-prepared diced mixed)
400 gramstomatoes (chopped)
150 millilitersvegatable 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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