Senegalese Beef in Peanut Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g beef cut into cubes
- 2 onion (s), peeled + quartered
- 1 carrot (s), peeled + roughly chopped
- 1 piece (s) manioc, peeled approx. 5cm length, roughly chopped
- 2 cloves garlic)
- 3 batat (s), peeled and cut into cubes
- 3 potatoes, peeled and cut into cubes
- 200 g peanut butter
- 1 bay leaf
- 5 tablespoon oil (peanut oil)
- 0.5 liter ½ broth
- 100 g tomato paste
- salt and pepper
- 1 chilli pepper (s)
Print Recipe
Pin Recipe Instructions
- Heat the peanut oil in a pressure cooker, then fry the meat in portions, always placing the fried meat in a bowl and setting it aside.
- Then put the whole meat back into the pot, as well as onions, garlic and carrots and season with pepper, ground chilli pepper and bay leaf. First pour in about 1 liter of stock, close the pot and cook for about 15 minutes, which is about half the cooking time of the dish. Then let the steam escape, which is best done in the sink under running water, open the pot and add the rest of the vegetables, as well as the peanut butter and tomato paste, which was previously mixed with about half a liter of stock and dissolved.
- Cook the whole thing for another 15 minutes, check the vegetables are done and season again.
- In Senegal, you eat white rice, usually broken rice, and onion sauce.
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