Title: West African Groundnut Stew
Categories: Beef African
Yield: 8 Servings

3	tb	Oil
3/4	c	Tomato paste
2	lb	Beef cubes, floured
6	c	Water
		Red pepper, if desired
1/2	ts	Nutmeg
1/2	c	Chunky peanut butter
1	tb	Chili powder
2	tb	Oil
4	md	Onions, sliced
1		Clove garlic, minced

In a large, heavy kettle, heat the 3 T oil and add the beef cubes. While they are browning, add the nutmeg and chili powder. When the meat is browned, add the onions, garlic, tomato paste, water (and red pepper). Simmer until meat is tender.

A half hour before serving, heat the peanut butter and oil in a small saucepan. Stir over medium heat 5 minutes. Add the peanut-butter mixture slowly to the beef stew and simmer over low heat for 20 minutes. Serve over rice.

Serves 8.

Variations: Use chicken or turkey pieces instead of beef.

You may use leftover cooked meat instead of the beef by sauteing the onion and garlic (and red pepper) first, then adding the meat with the tomato paste and water.

A Ghanaian friend suggested the following variation: Saute the vegetables separately, puree together and add to the beef with the tomato paste and water, and use cream-style peanut butter instead of the chunky.

~-From the More with Less Cookbook, except for last variation.

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