AFRICAN BEEF STEW, DODO (CREAMED VEGETABLES), AND POTATOES IN PEANUT SAUCE

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:

1. For the African Beef Stew, heat a large pan over medium-high heat.
2. Add the olive oil to the pan and cook the cubed beef until browned on all sides.
3. Add the onion, carrot, bell pepper, zucchini, and garlic. Sauté for 2-3 minutes, until they begin to soften.
4. Season liberally with salt and pepper then add the diced tomatoes, tomato puree, and tomato paste.
5. Stir in the vegetable stock and bring to a simmer. Season with maggi (crumbled bouillon) and add the diced leeks to the stew.
6. Simmer, uncovered, for 10-15 minutes, until slightly thickened. Keep warm until ready to serve.
7. For the African Dodo, bring a large pot of water to a boil and blanch the greens for 2 minutes.
8. Strain, run under cold water, and roughly chop.
9. Melt the butter with a pinch of salt in a large pan over medium heat. Add the garlic and onion and sauté until softened.
10. Stir in the blanched greens, heavy cream, and maggi (crumbled bouillon). Simmer for 2-3 minutes.
11. Serve and enjoy!
12. For the potatoes with peanut sauce, heat a large pan over medium-high heat. Add the olive oil and sauté the onions until softened.
13. Add the bell pepper, carrots, and zucchini and continue sautéing for 2-3 minutes.
14. Add the potatoes, vegetable stock, and tomato puree and reduce heat to medium-low.
15. Simmer for 10-15 minutes, until the potatoes are tender.
16. Stir in the ground peanuts, season with salt and pepper, and add the diced leeks.
17. Taste, adjust seasoning, if necessary, and serve!