Nigerian · intermediate
Nigerian Groundnut Beef Stew With Garden Eggs
A comforting West African stew featuring tender beef and small garden eggplants simmered in a spiced tomato and peanut butter gravy.
- PREP TIME
- 20 min
- COOK TIME
- 40 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat palm oil in a heavy Dutch oven over medium heat and sauté chopped onion until translucent.
- 02
Add cubed beef and cook for 6 to 8 minutes until evenly browned on all sides.
- 03
Pour in the blended tomatoes, red bell pepper, and scotch bonnet chili, stirring to coat the beef.
- 04
Whisk peanut butter into warm beef broth in a glass measuring cup until smooth, then pour into the pot.
- 05
Reduce heat to low, cover, and braise gently for 25 minutes until meat is tender.
- 06
Add quartered garden eggs and simmer uncovered for 10 minutes until tender and sauce thickens.
A LITTLE KITCHEN KNOW-HOW
Slurry Emulsification
Whisking peanut butter into warm broth before adding it to the stew prevents clumping and creates an even sauce.
Notes from the kitchen
- 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.