2 pounds lean stew
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
½ teaspoon cayenne pepper
½ cup creamy peanut butter
½ 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.
country : Gambia
course : meat dish
source : Richard Himbarger [AFRICANrecipes]