Frying • Simmering and Stewing • beef (stew meat) • cayenne pepper or red pepper • greens • greens (cassava leaves or feuilles de manioc) • greens (collards or collard greens) • greens (turnip greens) • kale • oil (red palm oil) • peanut butter • salt • Central Africa
Beef and Greens in Peanut Sauce
Cassava leaves are used in this dish in Central Africa; if none are available substitute similar greens. If you can get fresh cassava leaves, pick the smaller, newer leaves. The larger, older ones tend to be tough. In addition to greens, which are found in many Central African dishes, this recipe also uses another well-known and much used African ingredient: peanut butter.
Beef and Greens in Peanut Sauce Recipe
Beef and greens in peanut sauce.
Ingredients
cooking oil for frying meat (red palm oil or peanut oil are best)
1 lb beef stew meat
1 ½ cups peanut butter or peanuts
2 lbs (or more) cassava leaves, kale, collard greens, turnip greens, or similar; stems removed and cleaned
cayenne pepper or red pepper (to taste)
salt
Instructions
1
If you are using peanuts (instead of peanut butter), make your own homemade peanut paste:
Remove the peanuts' shells, roast the peanuts on a baking sheet in a hot oven, or in a large skillet on the stove, stirring often, then remove the skins. Place the peanuts in a saucepan, add enough water to partially cover them and bring to a slow boil, stirring often. Reduce heat. Crush peanuts with a potato-masher.
2
Bring greens to boil. In a separate stew pot, fry meat in oil, reduce heat.
3
Add the greens to the meat and simmer for an hour. When the greens are nearly fully cooked, pour out most of the water. Add the peanut butter (or peanut paste) and spices. Simmer on very low heat.
Ingredients
cooking oil for frying meat (red palm oil or peanut oil are best)
1 lb beef stew meat
1 ½ cups peanut butter or peanuts
2 lbs (or more) cassava leaves, kale, collard greens, turnip greens, or similar; stems removed and cleaned
cayenne pepper or red pepper (to taste)
salt
Directions
1
If you are using peanuts (instead of peanut butter), make your own homemade peanut paste:
Remove the peanuts' shells, roast the peanuts on a baking sheet in a hot oven, or in a large skillet on the stove, stirring often, then remove the skins. Place the peanuts in a saucepan, add enough water to partially cover them and bring to a slow boil, stirring often. Reduce heat. Crush peanuts with a potato-masher.
2
Bring greens to boil. In a separate stew pot, fry meat in oil, reduce heat.
3
Add the greens to the meat and simmer for an hour. When the greens are nearly fully cooked, pour out most of the water. Add the peanut butter (or peanut paste) and spices. Simmer on very low heat.
Serve with Baton de Manioc (also called Chikwangue) or Fufu.
Sub-Saharan Africa has many peanut recipes; see Peanuts in Africa.
Cassava leaves are also known as Feuilles de Manioc.