By nannie jo on June 17, 2006
"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"
Serving Size: 1 (983 g)
Servings Per Recipe: 4
"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."
"We lived in South Africa for some years and since then we lost the recipe. It was wonderful and the spices where just right. We will make this time and time again. Thank you for posting."
"This was very good. Much different than our usual fare, but everyone loved it (except my 2 year old!). We substituted spinach for collard greens. May do 1/2 cooked and then serve on fresh spinach next time. We also thought it needed more meat (which was very tender and flavorful!), so may double the meat next time. I think the recipe as written would serve more like 6 people, we had a lot leftover. Side note: We made this for OAMC freezer meals, which I probably wouldn't do again. It froze great, but we tripled the recipe and had about 3 pots of the stuff on the stove! It was a lot of work managing such a large quantity. Probably making just one recipe would be fine next time!"
"I made this for guests which included a man from Benin, West Africa. He LOVED it, and asked me who taught me to make authentic chop! Everyone liked it."