Beef Groundnut Chop
Sunday, 04 January 2009
Description"Chop" is an Afican Slang word for food or meal, and this recipe fits that term because it is a big meal! It contains some of the most basic ingredients of West Africa with garnishes similar to curry dishes--another food influence in Africa. In West Africa, the beef would probably be substituted with wild game, buffalo, antelope, etc. Use your imagination here in North America--elk, venison, antelope, or lamb. Serve the huge pot of stew and incredible condiments buffet style.
At a glance
Heat the oil in a large, heavy Dutch oven or stockpot, add the meat in batches to brown and when almost all of the meat is browned, add 2 cups of the onions and saute until the onion are wilted, about 2 mintues. Stir in the salt, black peppe, and red chile caribe. Add 2 cups of hot water and bring the mixture to a boil. Reduce the heat to a medium heat, and, stirring a few times, allowing the water to reduce by half.
Add the remaining onions, and enough hot water to cover the meat over 1/2 inch and simmer for 25 minutes, covered. Scoop out about 2 cups of the broth and place it in a smaller bowl; add the peanut butter and whisk the mixture until it is smooth. Gradually add this mixture to the simmering meat, strring to keep the sauce smooth, adding more hot water if the mixture is too thick.
Then add the tomatoes and chopped eggs, bring the mixture to a boil, reduce the heat to a simmer for 45 minutes, or until the meat is tender. Stir the mixture occasionlly and add more hot water if it starts getting too thick.
* Serve the dish with hot, cooked rice, and any or all of the suggested condiments: fried plantain pieces, chopped tomatoes, chpped bell pepper, chopped oranges, toasted coconut, fried onion rings, chopped roasted peanuts, mango chutney, crushed pepper, diced papaya, grated ginger root, fried okra, chopped boiled eggplant.