*  Exported from  MasterCook II  *
 
                        West African Groundnut Stew
 
 Recipe By     : pjh@eng.cam.ac.uk (P.J. Hogben)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Meat, Miscellaneous
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         cubed stewing beef
    6      tablespoons   peanut butter
    2      medium        onions -- chopped
    1      pound         ripe  tomatoes -- peeled and chopped o
                         chopped  tomatoes
    3                    fresh chillies
    1      pound         carrots (or a mixture of carrots -- turnips, and
                         to make up 1lb)
                         pinch of mixed herbs
                         piece of grated fresh root ginger or 1 hea
                         dried ginger
                         Salt and pepper
    7      ounces        black-eyed beans soaked overnight
    7      ounces        long grain rice
 
 This is all cooked on top of the stove in a very heavy saucepan with a
 tight fitting lid, as the meat needs to cook in its own juices, or a
 flameproof casserole. If you have a pressure cooker use it as an ordinary
 saucepan, as it seals in the steam beautifully. Also, if you are not sure
 of the fitting of your casserole or saucepan lid then use a double sheet of
 foil to line it and give it a more secure fit.
 
 Deseed chillies and chop finely. Combine with peanut butter, ginger, herbs,
 vegetables and tomatoes and mix well.
 
 Place meat in pan, followed by vegetable mixture and some seasoning. Put on
 close fitting lid and cook very slowly on top of the stove for
 approximately 1.5 hours or until meat is tender. Don't worry about apparent
 lack of liquid because the meat and vegetables will provide enough.
 
 Cook beans for one hour. Cook rice in double its volume of salted water for
 15-20 mins.
 
 Season beans with salt and pepper and mix with rice. Serve as an
 accompaniment to the stew.
 
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