Another classic dish from Senegal. Mahamadou cooked it for me once whilst visiting his girlfriend here in Namibia many years ago. Had much more of it during my trip to Senegal. Originally from Mali, it is now a dish that is enjoyed all over West Africa. Obviously not a dish you want to serve to someone with a peanut allergy.
- 1 kg Beef silverside, cut into cubes
- 2 Onions, finely chopped
- 2 Tomatoes, skinned, deseeded and chopped
- 2 tablespoons Tomato Paste
- 3 Dried Chillies, finely crushed
- 2 Carrots, medium, chopped
- 2 Potatoes, medium, diced
- 3 cloves Garlic, Finely chopped
- 2 cups Beef stock
- 2 tablespoons Peanut oil
- 1 ½ cups Unsweetened Peanut Butter
1. Heat the peanut oil in a heavy pot. Wait until the oil is really hot, then brown the meat in batches. When the first batch is a nice brown colour, remove from pot, and add a second batch. Repeat until all the meat is done.
2. Brown the onions, crushed dried chillies and garlic. Add the chopped tomatoes, carrots, tomato paste and one cup of stock. Return the meat to the pot and simmer gently for about 30 minutes with the lid on.
3. After 30 minutes, add the potatoes. Mix the remaining beef stock with the peanut butter and add to the dish. Season with salt and pepper. Transfer the pot an oven pre-heated to 200℃ and cook for about 40 to 45 minutes, or until the meat and vegetables are tender. Check regularly as the peanut butter and tomato paste would thicken the sauce causing it to burn quickly.
4. Garish with a handful of chopped parsley and serve with rice.