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GROUNDNUT STEW
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INGREDIENTS
1/4 cup all-purpose flour
2 tablespoons chili powder
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1 pound boneless lean beef or pork, cut into 1-inch cubes
2 tablespoons cooking oil
1 cup chopped onion
2 cloves garlic, minced
1 14-1/2-ounce can diced tomatoes
1 14-1/2-ounce can vegetable broth
3 cups peeled, diced sweet potatoes
1/2 cup peanut butter
1/2 cup coarsely chopped peanuts
PREPARATION
1. In a plastic bag combine flour, chili powder, salt, and pepper. Add meat; close bag and shake to coat with flour mixture. In 4-quart Dutch oven brown meat in hot oil, stirring occasionally to brown evenly. Remove meat cubes. Add onions and garlic to Dutch oven; cook, over medium heat until onions begin to brown and are translucent.
2. Add browned meat, tomatoes, and broth. Bring to boiling; reduce heat. Cover and simmer for 45 to 60 minutes for pork or about 1-1/2 hours for beef or until meat is tender, stirring occasionally. Stir in sweet potatoes and peanut butter. Cover and simmer for 10 to 15 minutes more or until potatoes are tender. Garnish each serving with chopped peanuts. Makes 6 servings
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JOLLOF RICE
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INGREDIENTS
1/4 teaspoon salt
1/3 cup all-purpose flour
1/2 teaspoon curry powder
1/4 teaspoon black pepper
1 1-1/2-pound boneless pork shoulder roast, cut into 1-inch cubes
1/4 cup cooking oil
2 cups chopped onion
1 to 2 hot peppers, such as jalapeno or serrano, finely chopped*
4 cloves garlic, minced
2 14-1/2-ounce cans diced tomatoes with herbs
2 14-1/2-ounce cans vegetable or chicken broth
1 6-ounce can tomato paste
1 cup chopped carrots
1 cup chopped green sweet pepper
2 teaspoon dried thyme, crushed
1 bay leaf
1-1/4 cups long grain rice
1. In a 1-quart self-sealing plastic bag combine flour, curry powder, salt, and pepper. Add half the pork cubes. Seal bag; shake to coat pork. Repeat with remaining pork cubes.
2. In a 4- to 6-quart stock pot or Dutch oven brown pork cubes, half at a time, in hot oil until lightly browned; remove and set aside. Add onions, hot peppers, and garlic to oil in pan. Cook, stirring occasionally, until lightly browned. Add undrained tomatoes, broth, and tomato paste, stirring well. Bring to boiling. Add meat, carrots, sweet peppers, thyme, and bay leaf. Return to boiling; reduce heat. Cover and simmer over low heat for 25 minutes. Stir in rice; cover and continue cooking over low heat about 25 minutes more or until rice and meat are tender and most of the liquid is absorbed, stirring occasionally. Discard bay leaf. Makes 8 to 10 servings.
*Note: Because chili peppers contain very pungent oils, be sure to protect your hands when preparing them. Put gloves or sandwich bags over your hands so your skin doesn't come in contact with the peppers. Always wash your hands and nails thoroughly in hot soapy water after handling chili peppers.
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