2 pounds lean stew meat, cubed
1 (28 ounce) can tomatoes
1 bell pepper, cut in strips
1 stalk celery, sliced diagonally
1 potato, cubed
1 large carrot, sliced diagonally
1 yellow onion, sliced
1 sweet potato, cubed
1 teaspoon salt
6 tablespoons tomato paste
teaspoon cayenne pepper
cup creamy peanut butter
cup frozen peas, thawed

Combine the beef, tomatoes, bell pepper, celery, potato, carrot, onion, sweet potato, salt and tomato paste in a 5-quart saucepan, and mix well. Bring to a boil, reduce heat, and simmer, covered, for 1 hour, adding water if necessary.
Stir in the cayenne pepper and peanut butter. Simmer for 1 hour longer or until the vegetables and beef are tender. Add the peas, and simmer for 5 minutes.
Ladle onto a large platter. Garnish with bell pepper slices and parsley. Serve over rice.

Serves 4.


country : Gambia

course : meat dish


source : Richard Himbarger [AFRICANrecipes]