Ingredients
ServingsOriginal: Serves 6
- Beef or lamb, in pieces900 g
- Peanut butter, unsweetened350 g
- Onions2
- Tomato paste3 tbsp
- Cabbage300 g
- Carrots3
- Potatoes400 g
- Aubergines2
- Chilli1
- Vegetable oil60 ml
- Rice, to serve450 g
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Brown the meat in oil, add the onion and fry until soft.
Stir in the tomato paste and cook five minutes, until it darkens.
Add a litre and a half of water, season and cook forty minutes.
Slacken the peanut butter with two ladles of the broth until smooth and lump-free.
Pour the paste into the pot in a thin stream, stirring continuously.
Add the vegetables in large pieces and the whole chilli and stew thirty minutes, stirring.
Wait for the peanut oil to rise to the surface, remove the chilli and serve with rice.
