Recipe by nannie jo
This is a authentic African dish. I got it from Paul Deen's recipes. It is so good! I hope you give it a try! This is very good served on rice or noodles and crusty bread for sopping up the gravy. I am posting this recipe for World Tour-2--Africa/African
Top Review by rosslare
Very good and different beef stew. I used more peanut butter, like 1/3 cup and topped the stew with roasted peanuts and parsley. Oh, and I cooked it in pressure cooker, for just 20 minutes. Very flavorful.
- 2 lbs stewing beef, cut into 1-inch cubes
- 3 beef bouillon cubes
- 2 teaspoons salt
- 1⁄2 teaspoon crushed red pepper flakes
- 1 teaspoon chili powder
- 1 tablespoon chili flakes
- 2 tablespoons curry powder
- 4 cups water
- 4 slices bacon
- 2 lbs collard greens, washed, drained, and thinly sliced
- 1 cup chopped onion
- 1 (28 ounce) can tomato puree
- 1⁄2 cup peanut butter
Directions See How It's Made
- In a Dutch oven, place the stew beef, bouillon cubes, salt, crushed red pepper, chili powder, chili flakes, curry powder, and water. Stir and bring to a rapid boil. Reduce the heat and simmer, covered, for 1 hour.
- Cut the bacon into small pieces and fry in a skillet until all of the fat is rendered. Remove the bacon from the skillet and reserve. Sauté the greens and the onions in the bacon fat for 4 minutes, stirring constantly. Add the sautéed greens and onions along with the tomato puree, reserved bacon, and peanut butter to the stew. Stir and simmer, covered, for 1 hour. Serve with rice.
- Recipe Summary.
- Difficulty: Easy.