This is the national dish of Mali. The name literally means ‘Meat in Peanut Sauce’ and is one of the classic peanut sauce dishes of West Africa. Traditionally, goat meat or chicken would be used (but you can use pretty much any meat).
Prep time: 15 minutes/Cook time: 70 minutes/Serves: 8
Ingredients:
2 tbsp oil
1kg (2 lbs) beef, lamb, or goat, cubed, off the bone (alternatively use 1kg chicken portions)
2 onions, chopped
2 large garlic cloves, peeled and chopped
2 hot chillies, 1 finely chopped, one kept whole
salt and freshly-ground black pepper to taste
400g (14 oz) tin chopped tomatoes (or 4 large tomatoes, blanched, peeled de-seeded and chopped)
2 tsp tomato purée
1l (4 cups) vegetable, chicken or beef stock
8 tbsp peanut butter
1 tsp Herbes de Provence
2 carrots, cut into large chunks
2 sweet potatoes, cut into large chunks
1 aubergine (eggplant), chopped
For the Herbes to Provence:
1 tbsp dried basil
1 tbsp dried thyme
1 tbsp dried marjoram
1 tbsp dried summer savory
1/2 tbsp dried rosemary
1 dried bay leaf, crumbled
1 tsp dried lavender flower buds, crushed (optional)
6 dried sage leaves, crumbled
1 tsp fennel seeds (optional)
Method:
Begin with the Herbes de Provence: simply spoon (or crumble) the ingredients into an air-tight jar, secure the lid and shake vigorously to mix the spices. Seal well and store in a cupboard away from direct sunlight.
Place a saucepan over high heat. Once hot add the oil and use to fry the meat until nicely browned all over. Now add the onions and garlic and season lightly with salt and black pepper. Cook, stirring, for about 4 minutes until the onions have softened, then add the tomatoes (along with any juice) and the tomato purée.
Bring everything to a boil, reduce to a simmer and cook for 10 minutes, stirring occasionally.
Now add the stock, peanut butter and Herbes de Provence, stirring until combined.
Finally add in the vegetables, and top up the water as needed. Season to taste with salt and black pepper, return to a simmer, cover the pot and cook over low heat for 60 minutes, until everything is tender. Stir occasionally during this time and top up the liquid as needed.
Serve hot on a bed of rice.
