2 pounds stew meat, cut in 1-inch chunks
2 teaspoons salt
1/2 teaspoon pepper
2 medium onions
2 medium tomatoes [nb: Roma best]
2 tablespoons salad oil [nb: peanut oil best]
1 cup unsalted peanuts, coarsely broken
4 cups hot cooked rice
In a covered medium saucepan, cook meat, 1 1/2 cups water, salt,
and pepper for 1 1/2 hours or until tender.
Meanwhile, in covered electric blender container at low speed [nb:
this is pre-Cuisinart], blend onions and tomatoes until smooth (or
chop onions and tomatoes very fine.)
In large skillet over medium-high heat, in hot oil, cook onion-tomato
mixture for 5 minutes.
Add meat mixture and peanuts, cook about 20 minutes until sauce
cooks down slightly.
Serve with Joloff rice. 6 Servings.
Accompaniments: Pass small bowls of shredded coconut, orange
segments, pineapple chunks, and fried onions to sprinkle over
individual servings of stew, if you like.
2 tablespoons salad oil
2 medium onions, coarsely chopped
3 medium tomatoes, cut in chunks
1/3 cup tomato paste
1 1/4 teaspoons salt
1/3 teaspoon thyme leaves
1/8 teaspoon cayenne pepper or more
1 cup long-grain rice
In large saucepan over medium-high heat, in hot oil, cook onions
until golden. Add 1 1/2 cups water, tomatoes, tomato paste, and
seasonings; cook 10 minutes. Add rice; cover pan and cook over
low heat 25 to 30 minutes until rice is tender, stirring frequently.
Makes [allegedly] 6 servings.