I have to give credit to Abass who shared this recipe with me. He is a formal refugee, coming from Senegale. He left at a very young age and of course misses his country and home. He says he makes this dish often and he is not super into Suisse foods. He ate this dish and learnt how to make it at a very young age. I thought it was delicious and most people should try this. If you want to eat it the real senegalese way have everyone eat it from the same bowl with forks and spoons.
Here is the recipe:
-1 kg of beef or veal
-25 cl of peanut oil
-25 gr of peanut oil
-4 onions
-1 small box of tomato paste
-2 cloves of garlic
-1/2 of white cabbage
-4 carrots
-2 to 3 sweet potatoes(optional)
-chilli powder
-salt
-pepper
-white rice
-2 cups of stock of your choice
Instructions:
Whisk together peanut butter and stock and reserve.
Season the meat with salt and pepper. Heat the oil in a large saucepan over medium heat. Brown the meat well on all sides; do not crowd the meat; sauté in batches if necessary.Remove meat and keep warm.Add the onion, garlic, white cabbage, and carrots to the saucepan and sauté until the onions are translucent.Add the peanut butter and stock mixture.Return the reserved meat (and any juices) to the saucepan. Add tomatoes and their liquid. Stir well and bring to a boil. Reduce heat to low and simmer, stirring often, for about 1 hour or until the meat is tender.
Taste for seasoning.
Remove the thyme sprig and the bay leaf and discard.
Serve hot over rice.