A creamy, nutty stew made from ground peanuts simmered with tomatoes, onions, and tender pieces of beef or chicken. This rich, protein-packed sauce is one of the most beloved dishes in all of Chad.
Ingredients
500g beef or chicken, cubed
200g roasted peanuts, ground to paste
3 large tomatoes, chopped
2 onions, diced
3 tbsp groundnut oil
1 liter water
2 cloves garlic, minced
1 tsp salt
1 bouillon cube
1 small hot pepper
Fresh cilantro for garnish
Instructions
1Heat groundnut oil in a large pot. Brown the meat on all sides over high heat, about eight minutes. Remove and set aside.
2In the same pot, saute onions and garlic until golden, about five minutes. Add chopped tomatoes and cook until they form a thick paste.
3Return the meat to the pot. Add water, bouillon cube, hot pepper, and salt. Bring to a boil then simmer for twenty-five minutes.
4Dissolve the ground peanut paste in a cup of warm water. Stir until smooth, then pour into the simmering stew.
5Stir well and cook on low heat for twenty minutes, stirring frequently to prevent the peanut sauce from sticking to the bottom.
6The sauce should be thick and creamy. Garnish with fresh cilantro and serve over boule, rice, or with kissar.
Did You Know?
Peanuts were introduced to Africa from South America, but Chadian cooks have made groundnut sauce so central to their cuisine that it is hard to imagine Chadian food without it.