Entree: Chad – Central Culinary Region – La Boule (Stiff millet dough served with a rich peanut and tomato beef stew)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Total 1 hr 40 min

Ingredients

- For the boule:
  - 3 cups (360 g) millet or sorghum flour
  - 3 cups (720 ml) water, plus extra as needed
  - 1 tsp (6 g) salt
- For the peanut beef stew:
  - 1 lb (454 g) beef stewing meat, cut into 1-inch (2.5 cm) cubes
  - 3 tbsp (45 ml) vegetable oil
  - 1 large onion, chopped
  - 3 cloves garlic, minced
  - 1 tbsp (15 ml) tomato paste
  - 14 oz (400 g) can diced tomatoes
  - 2 cups (480 ml) beef stock or water
  - 3/4 cup (180 g) natural peanut butter (preferably unsweetened)
  - 1 medium sweet potato, peeled and cubed, about 8 oz (225 g)
  - 1 carrot, sliced
  - 1 bay leaf
  - 1 tsp (5 g) ground cumin
  - 1 bouillon cube (optional)
  - 1 Scotch bonnet or chili to taste (optional)
  - Salt and black pepper to taste
  - 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish

Instructions

1. Make the boule: In a saucepan, bring 3 cups (720 ml) water and salt to a boil. Reduce heat to low. Gradually whisk in the millet or sorghum flour, stirring constantly until the mixture thickens and pulls away from the sides into a smooth, stiff dough, about 6–8 minutes.
2. Remove from heat and shape the hot dough into 4 equal portions (wet hands with cool water to prevent sticking) or mound onto a serving plate covered to keep warm. Set aside, covered.
3. For the stew, heat the vegetable oil in a heavy pot over medium-high heat. Brown the beef cubes in batches, about 6–8 minutes, and remove to a plate.
4. In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and tomato paste and cook 1–2 minutes to mellow the paste.
5. Return the beef to the pot. Add the diced tomatoes, beef stock, sweet potato, carrot, bay leaf, cumin, and bouillon cube if using. Bring to a simmer, reduce heat to low, and cover. Cook until the beef and vegetables are tender, about 45–60 minutes.
6. Stir the peanut butter into the stew, whisking to incorporate and thicken the sauce. If the sauce is too thick, add a little hot water or stock to reach desired consistency. Simmer 5–10 more minutes. Season with salt and pepper and add the Scotch bonnet whole for heat if desired.
7. To serve, place a portion of boule on each plate and ladle the hot peanut beef stew alongside or over the boule. Garnish with chopped parsley or cilantro. Traditionally eaten by hand, tearing off pieces of boule to dip into the stew.