from: Central Africa | cooking method: boiling-simmering
Beef & Greens in Peanut Sauce
Cassava leaves are used in this dish in Central Africa; if none are available substitute similar greens. If you can get fresh cassava leaves, pick the smaller, newer leaves. The larger, older ones tend to be tough.
What you need
- oil to fry meat (palm oil is most authentic, peanut oil or vegetable oil will do)
- one pound beef stew meat
- one cup peanut butter, or peanuts
- lots of greens: cassava leaves, kale, collard greens, turnip greens, or similar; stems removed and cleaned
- African Hot Sauce, or cayenne pepper or red pepper (to taste)
- salt to taste
What you do
- If you are using peanuts (instead of peanut butter), make your own homemade peanut paste:
Remove the peanuts' shells, roast the peanuts on a baking sheet in a hot oven, or in a large skillet on the stove, stirring often, then remove the skins. Place the peanuts in a saucepan, add enough water to partially cover them and bring to a slow boil, stirring often. Reduce heat. Crush peanuts with a potato-masher.
- Bring greens to boil. In a separate stew pot, sauté meat in oil, reduce heat.
- Add the greens to the meat and simmer for an hour. When the greens are nearly fully cooked, pour out most of the water. Add the peanut butter (or peanut paste) and spices. Simmer on very low heat.
- Serve with Baton de Manioc (also called Chikwangue) or Fufu.
Sub-Saharan Africa has many peanut recipes; see Peanuts in Africa.
Cassava leaves are also known as Feuilles de Manioc.
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