Maafé Tchadien (Chadian Groundnut Stew)

Ingredients

• 700g beef chuck or goat, cubed
• 3/4 cup smooth peanut butter (groundnut paste)
• 3 ripe tomatoes, blended (or 2 tbsp tomato paste)
• 2 onions, chopped
• 3 garlic cloves, minced
• 1–2 fresh chilies
• 1 small cabbage wedge, carrot and sweet potato (optional)
• 3 tbsp peanut or palm oil
• 1 tsp ground ginger
• 2 Maggi cubes, salt, black pepper
• 1 litre water or stock
• Steamed rice or boule de mil, to serve

Method

1. 1

   Season the meat with salt, pepper and ginger. Brown in oil in batches, then set aside.

2. 2

   In the same pot, sweat the onion, garlic and chili 5 minutes. Add the blended tomato and cook 8 minutes until darkened and the oil separates.

3. 3

   Return the meat, pour in water to barely cover, and simmer covered 40–45 minutes until tender.

4. 4

   Whisk the peanut butter with 200ml of warm cooking liquid until smooth, then stir into the pot. Add the optional vegetables.

5. 5

   Simmer uncovered on medium-low 20–25 minutes, stirring often so the peanut does not catch, until the sauce is rich, glossy and a thin layer of oil clearly floats on top.

6. 6

   Taste, adjust salt and Maggi, and serve over rice or alongside a boule de mil.