Entree: Niger – Zogale Salad with Meat (Moringa leaf salad dressed with groundnut and topped with spiced cooked meat)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Total 1 hr 15 min

Ingredients

- 1 lb (454 g) beef stew meat, cut into 1-inch pieces
- 6 oz (170 g) fresh moringa (zogale) leaves, stems removed, chopped
- 3 tbsp (45 ml) peanut oil or vegetable oil
- 1 medium onion, thinly sliced (about 5 oz / 140 g)
- 2 medium tomatoes, diced (about 12 oz / 340 g)
- 2 garlic cloves, minced (about 6 g)
- 1 small hot pepper (scotch bonnet or habanero), seeded and minced (optional)
- 3 tbsp (45 g) roasted peanut paste or smooth peanut butter
- 2 tbsp (30 ml) fresh lemon or lime juice
- 1/4 cup (60 ml) water
- 1 tsp (5 g) bouillon powder or 1 small bouillon cube, crushed (optional)
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish
- 1 pinch sugar (optional, to balance acidity)

Instructions

1. Pat the beef dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp (15 ml) oil in a heavy skillet over medium-high heat and brown the beef in batches until seared on all sides, about 6–8 minutes total. Remove and set aside.
2. Reduce heat to medium, add remaining 2 tbsp (30 ml) oil, then sauté the sliced onion until soft and translucent, about 5 minutes. Add minced garlic and minced hot pepper and cook 1 minute until fragrant.
3. Return the beef to the pan, add 1/4 cup (60 ml) water and bouillon if using, cover, and simmer gently until beef is tender, about 30–40 minutes depending on cut. Adjust seasoning with salt and pepper; keep warm.
4. Meanwhile, bring a pot of water to a quick boil. Blanch the moringa leaves for 30–45 seconds until bright green and slightly wilted, then immediately transfer to ice water to stop cooking. Drain and gently squeeze out excess water; chop coarsely if needed.
5. In a bowl, whisk together roasted peanut paste, lemon juice, remaining 1/4 tsp salt, remaining 1/4 tsp pepper, and a pinch of sugar if desired. Thin with up to 2 tbsp (30 ml) warm water if too thick.
6. In a large mixing bowl combine blanched moringa leaves, diced tomatoes, and half the sautéed onion. Toss with the peanut-lemon dressing until evenly coated.
7. Arrange dressed moringa on a serving platter, top with the warm spiced beef and remaining sautéed onion. Garnish with chopped cilantro and serve immediately with couscous, millet, or flatbread.