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| Recipes: West Africa |
| Peanut Sauce from minnesota mom 1pound stew beef 3-4 cloves garlic (use plenty!) ginger root onion 1 cup natural peanut butter (approx.) (without sugar) 1 can tomato paste chicken bouillon cubes or broth bay leaves salt water pepper (black or dried red pepper) Cut up the beef and brown in oil. As it browns, add 1 medium-size chopped onion, minced garlic, and about 1-2 teaspoons of fresh ginger, chopped fine. Stir in 1 heaping cup of peanut butter, (If you use the regular brands, we think it ruins the taste because of the added sugar.) tomato paste, either about 5 cups of well-flavored chicken broth or 5 cups of water and 3-4 chicken bouillon cubes (the African ladies use cubes), a couple of bay leaves, and some pepper -- the dried red kind if you like things spicier, or black works fine, too. Get it bubbling, and then cook this at a simmer for a nice, long time -- at least 45 minutes or an hour. The oil in the peanut butter starts to separate out and puddle on the top and then you know it's lookin' good! Add another cup or so of water if it is getting really thick. It should be a slightly reddish-orange color and quite "pourable" rather than thick like a stew. Think soup. Add salt and pepper to taste. If it's way too thin, you could add more peanut butter, but if done right at the end, the flavor won't be quite the same. Serve on rice. 8 servings |
| Eggplant Sauce from minnesota mom 2 large purple eggplants 1 pound stew beef, cubed 1 large onion, chopped 3 beef bouillon cubes bay leaves 3-4 cloves garlic ginger root 4 Roma tomatoes 1 can tomato paste oil Peel and cube the eggplants. You need to get most of the seeds out so the sauce is not bitter. Here's how: Put the cubes in a sink with lots of water. Squeeze the cubes to release the seeds. Drain the water and add fresh water. Repeat this about 3 times. You will not eliminate all the seeds, but most of them. Put eggplant in a saucepan with water to prevent scorching and boil it until it is very soft. Drain water. Mash the eggplant. Meanwhile, brown the beef and the onion. Use plenty of oil, and do not drain off the oil for a truly authentic dish. Add beef cubes dissolved in 1/2 c. hot water, 3 bay leaves, minced garlic, about 1 Tbsp. fine chopped ginger, chopped tomatoes, and some black pepper. Cook on low heat about 30-45 minutes, adding water as necessary to prevent scorching. Then add mashed eggplant and apx. 2/3 can of tomato paste. Heat through. Mixture should be thick, but not dry -- a bit like hot cereal perhaps. Adjust with water, or salt, as needed. Serve on rice. 6 servings This sauce does not really LOOK very appetizing, but we love it! Be brave! |
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