Traditional Chadian Meal

Ingredients:
1.5 kg (3.3 lbs.) of fresh beef (steak)
2 bags of chopped spinach
1 16oz container of organic creamy peanut butter w hint of salt (Maranatha brand is the best)
peanut oil for cooking
1-2 beef bouillon cubes
2 t salt
4 – 5 garlic cloves
2 large onions
1 – 2 jalapeno hot pepper
3 c jasmine rice
1 c rice flour

Directions:
Rinse 3 cups of jasmine rice in cold water and let it sit
Cut fresh beef into small pieces
Chop 2 large size onions and 4-5 gloves of garlic: mix both thoroughly
Pour 3-4 table spoons peanut oil in a cooking pot on medium heat
Add chopped onion and garlic and stir until caramel color
Add pieces of beef and stir into the onion-garlic mix for 10 minutes
Add 2 tea-spoon of salt to the mix
Turn heat down to low add 1 -2 jalapeno pepper into the mix and put the lid over the cooking pot and
check every 5-minutes to ensure nothing is burning (water from onion and meat should be sufficient to
keep this cooking for 45 minutes)
Meanwhile, bring 6 – 8 cups water to a boil and add rinsed rice. Cook until soft enough to be mashed into a paste.
While rice is cooking, and after stew has cooked for 45 minutes, add 2-3 cups of water and turn heat to medium for 25 minutes
At this phase put 1-2 bouillon cubes into water glass filled to about ¼ and let them dilute or use a fork to
do the job.
Empty approximately half of creamy peanut butter into a bowl and add about 2 cups of water. Use
a fork to stir until you obtain a creamy mush.
Add both bouillon cube and peanut butter solution to the meat stew, stir thoroughly.
Add chopped spinach to the mix and stir thoroughly and then put the lid back on and wait for about 15
minutes before turning off the heat. Let it sit for 5-10 minutes before serving.

When rice has finished cooking, add 1 cup of rice flour. Put the lid back on and let the mix stay on warm for 10-20 minutes
Use a wooden spoon to stir and make a mashed-potato-like paste.
Once mixture is hardened yet soft enough to cut with fork or spoon empty it into a plate
Let the rice paste cool down for about 10 minutes.

Serve you spinach sauce over rice boule just like you would gravy over mashed potato.

We have a great friend Nanga from Chad. This is a meal he shared with us during his celebration of becoming a U.S. citizen. It was delicious! This is definitely a meal that can be made in the crock pot or simmered all day long to increase the flavors.

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