Beef Stew

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Beef, mutton, chicken, pork ,turkey or fish
1 tbsp vegetable oil
onion, peppers, tomatoes(blended into paste)
2 cups of raw groundnut
1 tsp dried ginger
1 medium sized Onion(chopped)
Salt to taste
Seasoning (knorr chicken, curry, thyme and white pepper)

Method:

You may decide to use anyone or all of the meat types. Cut the fish, beef, mutton, chicken, turkey or pork into servable sizes. Rinse properly and pour the meat in a pot, add some water, chopped onions, salt and seasoning and bring to boil. Stir repeatedly and allow it to boil for 45 minutes then separate the meat from the meat stock and pour the meat stock into a container. Blend the raw groundnut and set aside. Pour the vegetable oil into the pot, when it becomes hot, pour the blended paste into the oil and fry for 10 minutes, then pour the blended groundnut into it as well as the meat stock and stir properly, then pour the boiled meat (and if you are the type that prefers fish, you could use fish alone) and the dried ginger into the pot, add some salt and seasoning and allow it to cook for another 10minutes. Groundnut stew can be served over eba, pounded yam, amala, rice, yam or any meal you choose to eat it with.

To prepare eba, pounded yam or amala which are widely eaten in Africa is as easy as walking into any shop that sells African foods, buy the gari which is used in making eba, for pounded yam, buy the poundo yam and for amala, buy elubo. Pour some water in a pot and bring to boil. Measure 4 cups of either gari, poundo yam or elubo into the pot and stir until it becomes smooth. Pour a little water into the pot, cover the pot with its lid for 2minutes, open the lid and turn the content of the pot repeated until it is properly cooked, then serve the eba, pounded yam or amala with the groundnut stew.

This serves 4 people.

Titilayo Ajumobi is a system administrator who loves to cook and likes to experiment with different dishes to get the best out of them. For more information on different African dishes visit http://african-dishes.blogspot.com/

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Beans (or black-eyed peas) are a common staple in West Africa and are second only in popularity to rice and its many uses. From plain cooked beans to more elaborate meals like moin-moin (bean cake), it's a healthy vegetable with a flavor all of its own. The meal moin-moin (bean cake) is one of the more popular dishes, and although it takes a while to prepare, it's worth the taste once ready to be served. Traditionally, brown beans are used and are soaked in water for a while to make the skin soft. It is then washed by hand (rubbing between palms) to get rid of the skin. Using a sieve (with preferably tiny holes), it is continuously washed until all beans look white (skinless). This process can be time consuming, so for this recipe, we will use pre-washed, packaged beans (this can be purchased at any tropical food store near you).

Preparation Time: 2 hours

Ingredients [Serves 4-6]: I medium sized bag of pre-washed beans, I large onion (chopped), 3-4 medium-sized chopped tomatoes (optional), 2 small yellow/red peppers, I cup of dry ground crayfish, 4-5 hard-boiled eggs (optional), ½ cup of groundnut oil, seasonings of choice (usually Creole/Greek), 3-4 Maggi cubes (beef flavor), salt and pepper to taste.

Note: Traditionally, plantain/banana leaves are twisted into 'cups' where the bean mixture will be poured into and steamed or cooked. Those can be purchased in a local farmer's market. But to improvise, aluminum foils can also be used. These must be folded into pouches, so the mixture can be scooped into it without leaking, as well as have room for it to be sealed tightly.

Preparation: Soak beans in warm water and wash carefully, draining water once done. In a blender, combine beans, chopped onions, tomatoes, peppers and some water. Blend thoroughly until you get a fine, smooth thick paste (do not make it too thick). If you can still feel hard chunks of beans between your fingers, then you should continue blending until the right texture is achieved. Pour paste into a bowl and add groundnut oil, crayfish, hardboiled eggs (if you're adding this, be sure you mix carefully so you don't crush the eggs), and seasonings.

Since moin-moin is cooked mostly on the steam generated, line the bottom of your pot with an aluminum foil and pour about two cups of water into it. Once you've carefully scooped the paste into each pouch and sealed tightly, place gently into pot. Cover the top of pouches with a grocery bag (within the pot) this helps to generate more steam that enables the moin-moin to cook faster and better. Cover the pot tightly and allow to simmer on medium-heat for about an hour - adding water at various intervals so it doesn't dry out.

To know when your moin-moin is ready, you can stick a fork into it gently. If it comes out 'dry', it's done, if not, allow to cook for a while longer. To serve, simply unwrap the foil and place moin-moin on plate. Garnish with beef stew or it can be eaten with white or Jollof rice.

Enjoy!

KiyaSama is an author on http://www.Writing.Com/ which is a site for Writers.

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