Entree: Chad – Central Culinary Region – Mouara (Central Chadian peanut and tomato stew with meat and root vegetables served over millet or rice)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 1 lb (454 g) stewing beef, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) peanut oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 medium tomatoes, chopped or 1 can (14 oz / 400 g) crushed tomatoes
- 2 tbsp (30 ml) tomato paste
- 3 cups (720 ml) beef or water stock
- 1/2 cup (125 g) smooth peanut butter (unsweetened)
- 2 medium carrots, peeled and sliced
- 1 medium sweet potato, peeled and cubed (about 10 oz / 280 g)
- 1 scotch bonnet or other hot pepper, whole (optional)
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tbsp (15 ml) lemon juice or tamarind water
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- Cooked millet, fufu, or rice for serving

Instructions

1. Season the beef cubes with salt and pepper. Heat the peanut oil in a heavy pot over medium-high heat and brown the beef in batches; transfer browned pieces to a plate.
2. Reduce heat to medium. Add the chopped onion and cook until soft and translucent, about 5–7 minutes. Stir in garlic and ginger and cook 1 minute until fragrant.
3. Add chopped tomatoes (or crushed tomatoes) and tomato paste, stirring to combine. Cook 3–4 minutes to concentrate flavors.
4. Return the beef to the pot and pour in the stock. Stir in ground coriander, smoked paprika, and the whole scotch bonnet if using.
5. Bring to a simmer, then reduce heat to low, cover, and simmer gently for about 45 minutes.
6. Stir in the peanut butter until fully incorporated and smooth, then add the sliced carrots and cubed sweet potato. Simmer uncovered 20–30 minutes more until vegetables and beef are tender and sauce has thickened.
7. Adjust seasoning with salt, pepper, and lemon juice or tamarind water to balance richness. Remove and discard the whole scotch bonnet before serving unless you prefer extra heat.
8. Ladle the mouara over cooked millet, rice, or fufu and garnish with chopped cilantro.