A thick, creamy groundnut (peanut) sauce with tender meat, tomatoes, and okra, rich with umami and served over rice or tuwo.
Ingredients
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1 cup smooth groundnut paste
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400g beef, cubed
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2 tomatoes, blended
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1 onion, chopped
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2 tbsp vegetable oil
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1 scotch bonnet pepper
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1 Maggi cube
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1 tbsp ground dawadawa (locust bean)
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Salt to taste
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3 cups meat stock
Instructions
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1
Season and boil beef until tender. Reserve stock.
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2
Saute onion in oil until golden. Add blended tomatoes and cook 10 minutes.
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3
Dissolve groundnut paste in warm stock and add to the pot.
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4
Add scotch bonnet, Maggi cube, and dawadawa. Stir well.
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5
Simmer on low heat for 25 minutes, stirring occasionally to prevent sticking.
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6
Add cooked meat, simmer 10 minutes more. Serve over rice or tuwo.
Did You Know?
Niger is one of the world's largest groundnut producers, and groundnut sauce is so universal that children learn to make it before any other dish.