African Peanut Stew (Domoda)

⏱ 85 min · Serves 6

Ingredients

• 1 lb beef steak or chuck
• 1 large onion (, diced)
• 2 tablespoons cooking oil ((avocado, canola, etc))
• 3 cloves garlic (, minced)
• 3 Roma tomatoes (, finely diced (or 3/4 of a 14.5 ounce can))
• 3 ounces concentrated tomato paste
• Scotch bonnet chilies (, diced, according to heat preference (optional))
• 3/4 cup natural unsweetened peanut butter
• 4 tomato bouillon cubes ((this is traditional in Africa for this stew; can substitute beef or chicken broth))
• 3 cups water
• 4 cups pumpkin or sweet potato (, diced)
• salt and pepper to taste

Method

1. Heat the oil in large Dutch oven or heavy pot. Saute the onions until golden. Add the beef and garlic and continue to sauté until the beef is no longer pink. Add the tomatoes , tomato paste and chilies (if using) and cook for 3-4 minutes. Stir in the peanut butter. Add the water and tomato bouillon. Bring to a boil, reduce heat, cover, and simmer for 30 minutes, stirring occasionally. Add squash, cover, and continue to cook for 30-40 minutes or until the pumpkin is tender, stirring occasionally. Season with salt and pepper.Serve on its own as a stew or with steamed rice for a more substantial meal. This stew tastes even better the next day after the flavors have had time to develop.