Groundnut Stew

This unusual Groundnut Stew, of West African origin, should be served with plain boiled rice and fried bananas.4 tablespoons vegetable oil

2 lb. stewing steak, cut into

1-inch cubes 2 large onions, thinly sliced 2 medium-sized green peppers, white pith removed, seeded and sliced 14 oz. canned peeled tomatoes

6 oz. groundnuts, shelled, roasted and skinned

2 pints beef stock

½ teaspoons salt

1 teaspoon black pepper

½ teaspoon cayenne pepper

1 teaspoon dried marjoram

In a large, heavy flameproof casserole, heat the oil over moderate heat. When the oil is hot, add the meat cubes and cook them, turning occasionally, for 5 to 8 minutes, or until the meat is evenly browned on all sides.

With a slotted spoon, transfer the meat from the casserole to a plate and set aside.

Add the onions and green peppers to the casserole and fry them, stirring occa-sionally, for 6 to 8 minutes, or until the onions are beginning to brown. Stir in the tomatoes with their can juice and cook the mixture for a further 3 to 4 minutes.

Return the meat to the casserole and add the groundnuts, stock, salt, pepper, cayenne and marjoram.

Bring the liquid to the boil and reduce the heat to low. Cover the casserole and simmer for 2 hours, or until the meat is tender when pierced with the point of a sharp knife.

Remove the casserole from the heat and serve at once.

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