Entree: Guinea – Kansiye (Hearty Guinean peanut-tomato stew with beef and leafy greens)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1.5 lb (680 g) beef chuck, cut into 1–1.5 inch (2.5–3.8 cm) cubes
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1–2 scotch bonnet or habanero peppers, whole or sliced, to taste
- 3 tbsp (45 g) tomato paste
- 1 can (14 oz / 400 g) diced tomatoes
- 1/2 cup (125 g) smooth peanut butter (or 1/2 cup (120 g) ground roasted peanuts)
- 3 cups (720 ml) beef or chicken stock
- 2 medium sweet potatoes, peeled and cut into 1-inch (2.5 cm) cubes, about 1 lb (450 g)
- 4 cups (120 g) cassava leaves or spinach, chopped if large (fresh or frozen)
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish
- Cooked white rice or fufu, for serving

Instructions

1. Heat the vegetable oil in a heavy-bottomed pot over medium-high heat. Season the beef cubes lightly with salt and brown them in batches until well seared on all sides; remove and set aside.
2. In the same pot, reduce heat to medium and add the chopped onion. Cook until soft and translucent, about 6–8 minutes. Add the garlic and grated ginger and cook 1 minute more until fragrant.
3. Stir in the tomato paste and cook 2–3 minutes, allowing it to caramelize slightly. Add the diced tomatoes and scrape up any browned bits from the bottom of the pot.
4. Return the browned beef to the pot. Add the peanut butter and pour in the stock, stirring until the peanut butter is fully incorporated and a smooth sauce forms.
5. Add the sweet potatoes, scotch bonnet (whole for mild heat or sliced for more heat), smoked paprika, and ground coriander. Bring to a gentle boil, then reduce heat to low, cover, and simmer 45–60 minutes until beef is tender and sweet potatoes are cooked through.
6. Stir in the cassava leaves or spinach and simmer uncovered another 8–10 minutes until the greens are tender and the sauce has thickened. Adjust salt and pepper to taste.
7. Finish with lime juice and garnish with chopped parsley or cilantro. Remove whole scotch bonnet if used and not desired in the served portions.
8. Serve hot over steamed white rice or with fufu. Leftovers taste better the next day as flavors meld; refrigerate up to 3 days.