Prep 20 mins
Cook 0 mins
I got this recipe from Constance, a wonderful woman from the Ivory Coast in West Africa. I use Smuckers Natural peanut butter because it tastes the closest to what I used when I was in the Ivory Coast. The amount of chili powder is only a general guide. Add more or less to suit your heat requirements. The hotter it is the more authintic. Use any kind of hot pepper powder you like. Serve over rice.
- 1⁄2 lb ground beef
- 1 medium onion, chopped
- 2 tablespoons tomato paste
- 2 cups water
- 1⁄2 cup natural-style peanut butter
- 3⁄4 teaspoon salt
- 1 bouillon cube
- 1 tablespoon chili powder
- In a medium pot, brown ground beef until cooked through.
- Add onion, tomato paste and water. Bring to boil and boil, covered, for 5 minutes.
- Add peanut butter and boil, uncovered, 5 minutes more. Stir often.
- Add salt, bouillon cube and chili powder. Mix well. Let boil about 5 minutes longer without stirring.
Reminded me of the years we lived in West Africa although I never knew any West African women who cooked with ground beef (or any ground meat). Still, it is a simple way to prepare an old favorite in our household. Update: add okra!
AWESOME!!!! My family loved this. I did use ground turkey instead of beef and vegetable broth instead of water. This was soooo good. I can't wait to have the left overs for lunch tomorrow! Thanks for sharing! UPDATE: We have this meal probably twice a month. It is wonderful! We usually have it over cauliflower. Goes soooo well together. We have had it with broccoli, too.
Very tasty dish and very easy to double in order to feed a larger crowd. I used Smucker's natural peanut butter in the crunchy style. I also added a about 2 tsp. of Sugar in the Raw at the end to give it one more dimension of flavour. Over all, an excellent, hearty dish!