Sauce Arachide

Heat groundnut oil in a large pot. Brown the meat on all sides over high heat, about eight minutes. Remove and set aside.

In the same pot, saute onions and garlic until golden, about five minutes. Add chopped tomatoes and cook until they form a thick paste.

Return the meat to the pot. Add water, bouillon cube, hot pepper, and salt. Bring to a boil then simmer for twenty-five minutes.

Dissolve the ground peanut paste in a cup of warm water. Stir until smooth, then pour into the simmering stew.

Stir well and cook on low heat for twenty minutes, stirring frequently to prevent the peanut sauce from sticking to the bottom.

The sauce should be thick and creamy. Garnish with fresh cilantro and serve over boule, rice, or with kissar.