Groundnut Stew
2 pounds stew meat, cut in 1-inch chunks 2 teaspoon salt
1/2 teaspoon pepper 2 medium onions 2 medium tomatoes, Roma
best 2 tablespoon salad oil, peanut oil best 1 unsalted
peanuts, coarsely broken 4 cooked rice, hot
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 over hot
rice. [Allegedly] 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. You can serve this with the
JOLOFF RICE. (See recipe JOLOFF RICE)
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