AFRICAN BEEF STEW, DODO (CREAMED VEGETABLES), AND POTATOES IN PEANUT SAUCE
YIELDS: 8 Servings | PREP TIME: 20 mins | COOK TIME: 30 mins | TOTAL TIME: 50 mins |
This African beef stew, creamed vegetables, and potatoes with peanut sauce are a few of the traditional Rwandan dishes that I learned to make on my recent trip there. I hope you give one or all of them a try!
INGREDIENTS:
African Beef Stew
¼ cup olive oil
2 lbs beef filet, cubed
1 ½ yellow onions, diced
2 large carrots, peeled and diced
1 bell pepper, diced
½ large zucchini, diced
2 cloves garlic, minced
Salt and pepper
1 tomato, diced
½ cup tomato puree
2 tbsp tomato paste
8 cups vegetable stock
2 tbsp maggi (crumbled bouillon cube)
¼ cup thinly sliced leeks
African Dodo (Creamed Vegetables)
½ lb kale, chard, spinach, or other hearty green
¼ cup butter
Salt and pepper
2 cloves garlic, minced
1 yellow onion, diced
¼ cup heavy cream
1 tsp maggi (crumbled bouillon cube)
Potatoes with Peanut Sauce
¼ cup olive oil
1 yellow onion, diced
1 bell pepper, diced
2 carrots, peeled and diced
½ large zucchini, diced
1 tomato, diced
7 cloves garlic, minced
2 lbs (about 6 large) red potatoes, peeled and diced
2 ½ cups vegetable stock
½ cup tomato puree
1 cup ground peanuts
¼ cup thinly sliced leeks
Tools
Large skillet
Large pot
Cutting board
Knife
DIRECTIONS:
- For the African Beef Stew, heat a large pan over medium-high heat.
- Add the olive oil to the pan and cook the cubed beef until browned on all sides.
- Add the onion, carrot, bell pepper, zucchini, and garlic. Sauté for 2-3 minutes, until they begin to soften.
- Season liberally with salt and pepper then add the diced tomatoes, tomato puree, and tomato paste.
- Stir in the vegetable stock and bring to a simmer. Season with maggi (crumbled bouillon) and add the diced leeks to the stew.
- Simmer, uncovered, for 10-15 minutes, until slightly thickened. Keep warm until ready to serve.
- For the African Dodo, bring a large pot of water to a boil and blanch the greens for 2 minutes.
- Strain, run under cold water, and roughly chop.
- Melt the butter with a pinch of salt in a large pan over medium heat. Add the garlic and onion and sauté until softened.
- Stir in the blanched greens, heavy cream, and maggi (crumbled bouillon). Simmer for 2-3 minutes.
- Serve and enjoy!
- For the potatoes with peanut sauce, heat a large pan over medium-high heat. Add the olive oil and sauté the onions until softened.
- Add the bell pepper, carrots, and zucchini and continue sautéing for 2-3 minutes.
- Add the potatoes, vegetable stock, and tomato puree and reduce heat to medium-low.
- Simmer for 10-15 minutes, until the potatoes are tender.
- Stir in the ground peanuts, season with salt and pepper, and add the diced leeks.
- Taste, adjust seasoning, if necessary, and serve!