Cumin has been used for centuries in the cuisines of Northern Africa, Arabia, and India, where it is usually mixed with other spices. When cumin was introduced to Central Africa is unknown, but recipes like this one and Chicken in Cumin Sauce are common there. This recipe is also used with bushmeat such as antelope or gazelle.

Beef in Cumin Sauce Recipe

Simple savory Central-African stew.

Prep Time20 minsCook Time40 minsTotal Time1 hrYields1 Serving

Ingredients

 1 lb stew meat, cut into large bite-sized pieces
 2 garlic cloves, minced
 2 onions, finely chopped
 2 tbsp lime or lemon juice, and/or a tablespoon of vinegar
 1 chile pepper, cleaned and chopped
 3 tomatoes, chopped (or canned tomatoes)
 ¾ cup (1 can) tomato paste
 1 ⅓ tbsp cumin
 cayenne pepper or red pepper (to taste)
 black pepper
 salt
 several mint leaves (optional)

Instructions

1

In a large pot, bring the meat to a boil in a inch of water. Cover and reduce heat.

2

While the meat is cooking, make a sauce by combining all the remaining ingredients in a separate pot. Bring to a slow boil. Turn off heat.

3

Add the sauce to the meat. Simmer until meat is done, and then simmer some more.

Ingredients

 1 lb stew meat, cut into large bite-sized pieces
 2 garlic cloves, minced
 2 onions, finely chopped
 2 tbsp lime or lemon juice, and/or a tablespoon of vinegar
 1 chile pepper, cleaned and chopped
 3 tomatoes, chopped (or canned tomatoes)
 ¾ cup (1 can) tomato paste
 1 ⅓ tbsp cumin
 cayenne pepper or red pepper (to taste)
 black pepper
 salt
 several mint leaves (optional)

Directions

1

In a large pot, bring the meat to a boil in a inch of water. Cover and reduce heat.

2

While the meat is cooking, make a sauce by combining all the remaining ingredients in a separate pot. Bring to a slow boil. Turn off heat.

3

Add the sauce to the meat. Simmer until meat is done, and then simmer some more.

Beef in Cumin Sauce
IngredientsDirections

Serve with Baton de Manioc (also called Chikwangue) or Fufu.