Beef:
 Moambé Stew
Moambé (or Mwambé) is a traditional African stew from the Congo river area. The moambé sauce is made from the fruit and oil of the African oil palm (Elaesis guineensis) which is used in many African dishes. Moambé stew can be made with beef, chicken, fish, mutton, or any wild game meat such as crocodile or venison. If peanut butter is used, the dish is transformed into Muamba Nsusu.
Ingredients:
• 2-3 pounds stew meat, cut into large bite-sized pieces
• juice of one lemon, or juice of one-half grapefruit
• salt to taste
• minced chile pepper, or ground cayenne pepper or red pepper (to taste)
• 2 tbsp Red Palm Oil
• 2 onions, chopped
• 6-8 ripe tomatoes, chopped (or canned tomatoes)
• greens (such as spinach, collards, kale, or similar); washed and cut into pieces (optional)
• one cup of canned palm soup base or peanut butter
Directions:
• Mix together the meat, juice, salt, and hot pepper. Allow to marinate for a half hour or more.
• Heat the oil in a dutch oven or large pot. Add the onions, and cook for a few minutes. Add the meat and cook until it is browned.
• Add the tomatoes and a few cups of water. Reduce heat.
• Add the canned palm soup base (or peanut butter if desired). Add greens (if desired). Cover and simmer on low heat until meat is tender, about an hour.
• Serve with rice.
--------------------------------------------------------------------------------------------------------------------------
Spinach Plasas
Ingredients:
• 2 packages frozen chopped spinach
• 1/2 pound smoked fish, flaked
• 1 large onion, chopped
• 1/4 cup groundnut paste (peanut butter)
• 3 cups water)
• 1-1/2 cups palm oil
• 2 hot peppers or 1 tsp. cayenne pepper
• 1 pound meat, stewing or chuck roast
Directions:
Cut meat. Put in saucepan with two cups of water, salt, onion and pepper. Bring to boil and add palm oil. Continue cooking partly covered. Cook for 1-1/2 hours over medium heat. Add spinach (previously thawed and drained), flaked fish and groundnut paste mixed with water. Stir, cover and simmer for 10 minutes. Serve with steamed rice.
|
|
|
