Asida with Stew

Season the beef cubes with salt and half the cumin. Heat the vegetable oil in a heavy-bottomed pot over medium-high heat, then brown the beef on all sides for about five minutes until a deep golden crust forms. Remove and set aside.

In the same pot, add the diced onions and cook over medium heat for six minutes, stirring frequently, until they soften and turn golden brown. Scrape up any browned bits from the bottom of the pot for extra flavour.

Add the chopped tomatoes, remaining cumin, and turmeric to the onions. Cook for five minutes until the tomatoes break down into a thick sauce, then stir in the groundnut paste and mix until fully incorporated.

Return the browned beef to the pot and add enough water to cover the meat by two centimetres. Bring to a boil, then reduce heat to low, cover tightly, and simmer for forty-five minutes until the beef is fork-tender.

While the stew simmers, prepare the asida by bringing three cups of water to a rolling boil in a separate deep pot. Reduce the heat to medium-low and begin adding the sorghum flour in small handfuls while stirring vigorously.

Continue adding flour and stirring constantly with a strong wooden spoon for eight to ten minutes. The asida is ready when it forms a very thick, smooth, elastic mass that pulls away cleanly from the sides of the pot.

Wet a serving plate with water and turn the hot asida out onto it, shaping it into a smooth rounded dome using a wet spoon. Make a well in the centre of the dome for the stew.

Ladle the beef stew generously over and around the asida mound. Serve immediately, tearing off small pieces of asida with your fingers and using them to scoop up the rich meat stew.