Title: West African Groundnut Stew
Categories:
Yield: 1 Servings

1 lb Cubed stewing beef
6 tb Peanut butter
2 md Onions; chopped
1 lb Ripe tomatoes; peeled and
-chopped o
Chopped tomatoes
3 Fresh chillies
1 lb 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 oz Black-eyed beans soaked
-overnight
7 oz Long grain rice

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.
Posted to EAT-L Digest 25 Aug 96

Date: Mon, 26 Aug 1996 17:24:07 -0500

From: LD Goss