Entree: Chad – Maraîchère (Hearty tomato-based meat and vegetable stew made with garden vegetables and Chadian spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 1.5 lb (680 g) beef chuck, cut into 1-inch pieces
- 2 tbsp (30 ml) vegetable oil or peanut oil
- 1 large onion, finely chopped (about 1 1/2 cups / 225 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh grated ginger
- 1 large tomato, chopped (about 1 cup / 180 g) or 1 14 oz can (400 g) crushed tomatoes
- 1 red bell pepper, seeded and chopped (about 1 cup / 150 g)
- 1 cup (150 g) sliced okra fresh or frozen
- 2 medium carrots, sliced (about 1 cup / 130 g)
- 2 tbsp (30 ml) tomato paste
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground coriander
- 1/4–1/2 tsp (0.5–1 g) cayenne pepper, to taste
- 2 cups (480 ml) beef stock or water
- 1 bay leaf
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley or cilantro
- 1 tbsp (15 ml) lemon juice or to taste

Instructions

1. Pat the beef pieces dry and season with a pinch of salt and pepper. Heat oil in a heavy pot over medium-high heat and brown the beef in batches until well-seared on all sides. Remove and set aside.
2. Reduce heat to medium and add the chopped onion. Sauté until translucent and beginning to brown, about 6 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Stir in chopped tomato, tomato paste, bell pepper, cumin, coriander, and cayenne. Cook 3–4 minutes to combine and reduce acidity.
4. Return browned beef to the pot, add carrots, okra, bay leaf, and enough stock to just cover the ingredients. Bring to a simmer, then lower heat, cover partially, and cook gently until beef is tender, about 45–60 minutes. Stir occasionally and add a splash more stock or water if needed.
5. When meat is tender and sauce has reduced, remove bay leaf, adjust salt and pepper, and stir in lemon juice and chopped parsley or cilantro. Serve hot with steamed rice, millet, or fufu.