Editorial sample recipeNigerianintermediateHalalGluten-FreeDairy-Free

Nigerian Groundnut Beef Stew With Garden Eggs

Name: Nigerian Groundnut Beef Stew With Garden Eggs
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Nigerian
Ingredients: 1.5 lb beef chuck roast, cut into 1-inch cubes; 0.5 cup smooth unsweetened peanut butter; 3 plum tomatoes, blended smooth; 1 red bell pepper, blended smooth; 1 scotch bonnet chili, deseeded and finely chopped; 1 yellow onion, finely chopped; 4 garden eggs, trimmed and quartered; 2 tbsp red palm oil; 2 cup beef broth, halal certified

A comforting West African stew featuring tender beef and small garden eggplants simmered in a spiced tomato and peanut butter gravy.

Prep: 20 min
Cook: 40 min
Total: 60 min

Technique to learn

Slurry Emulsification

Whisking peanut butter into warm broth before adding it to the stew prevents clumping and creates an even sauce.

Instructions

Step 1: Heat palm oil in a heavy Dutch oven over medium heat and sauté chopped onion until translucent.
Step 2: Add cubed beef and cook for 6 to 8 minutes until evenly browned on all sides.

Step 3: Pour in the blended tomatoes, red bell pepper, and scotch bonnet chili, stirring to coat the beef.

Step 4: Whisk peanut butter into warm beef broth in a glass measuring cup until smooth, then pour into the pot.

Step 5: Reduce heat to low, cover, and braise gently for 25 minutes until meat is tender.

Step 6: Add quartered garden eggs and simmer uncovered for 10 minutes until tender and sauce thickens.

Cooking tips

If garden eggs are hard to find, small Japanese eggplants cut into half-inch rounds work well as a substitute.
Whisking peanut butter into warm broth beforehand prevents lumps from forming in the sauce.
Original home-cooking adaptation inspired by Nigerian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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