WEEK 12 – Togo
Beef in Peanut Sauce
So searching for a recipe this week I used my favourite site for obscure cuisines, Celtnet and once again the site lived up to standards, providing three long lists of recipes for me to browse thorough. Scanning the lists I saw a lot of recipes based around seafood this is because Togo in the south borders the ocean.
Togo is one of Africa’s’ smallest countries and resides in West Africa along with other countries such as Ghana, Niger, Benin and several others, a few as small as Togo.
Some interesting things about Togo are : Togo means ‘House of Sea’ in the native Ewe language, For 200 years the coast was raided by Europeans in search of slaves and it was then known as the Slave Coast and the national language is French.
I choose to make Beef in Peanut Sauce which I sourced from here www.celtnet the recipe is for 6-8 people so I halved the amount of meat and water but everything else I left the same.
400g beef (I used 4 oyster steaks, which are known as butlers steaks in the UK and flat-iron steaks in the US) cut into bite-sized pieces
4 tbsp smooth peanut butter
1 onion, grated
2 garlic cloves, minced
2 carrots, cut into thick long sticks
1 green capsicum, thickly sliced
1 fresh tomato, diced
250ml tomato purée
1 vegetable or beef stock cube + 1 cup water
1 hot chilli
salt and freshly ground black pepper to taste
- In a bowl, combine the grate onion and garlic. Season liberally with salt and black pepper then mix in the beef, cover and set aside to marinate for 20 minutes or longer if possible.
- Turn the beef mixture into a saucepan and add 35oml water. Bring to a boil, reduce to a simmer, cover and cook for about 45 minutes, or until the meat is tender. Drain the meat and reserve the broth.
- Add 2 tb of oil to a large wide saucepan (I used a large sauté pan) and fry the beef until nicely browned all over, you might need to do this in two batches as meat does not brown if touching. Remove the meat with a slotted spoon and set aside.
- Add 2 tb more oil to the pan then stir in the tomato purée and cook for about 5 minutes, or until dark red in colour. Add the fresh tomato and crush with a wooden spoon. Stir in the peanut butter and the carrots. Cook, stirring occasionally, for 5 minutes more than add the reserved meat broth along with the stock.
- Stir until smooth, bring to a simmer, cover and cook for 15 minutes. At this point add the beef and chilli. Return to a simmer, cover and cook for 15 minutes more. Serve hot, accompanied by plain white rice.
We served this with white rice and some cooked vegetables. The beef and sauce were very nice and I would definitely eat this dish again, the same was said by the rest of the family. Scored: 8/10