Entree: Chad – Aiyash (Hearty Chadian peanut and beef stew slow-simmered with tomatoes and okra, served with millet or rice)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) beef stew meat, cut into 1-inch (2.5 cm) cubes
- 1 1/2 tsp (7 g) kosher salt, divided
- 1/2 tsp (2 g) freshly ground black pepper
- 3 tbsp (45 ml) vegetable oil or peanut oil
- 2 medium onions, finely chopped, about 10 oz (280 g)
- 3 cloves garlic, minced, about 1 tbsp (15 g)
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 g) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 1 cup (240 ml) water or beef stock (plus extra as needed)
- 1 cup (250 ml) beef stock
- 1/2 cup (120 g) natural peanut butter (smooth or slightly chunky)
- 8 oz (225 g) fresh okra, trimmed and sliced
- 1–2 hot peppers (scotch bonnet or habanero), whole or chopped to taste
- 1 tsp (2 g) smoked paprika
- 1 tsp (2 g) ground coriander
- 2 tbsp (30 ml) lemon juice or tamarind paste diluted in 2 tbsp (30 ml) water
- 2 tbsp (8 g) chopped fresh parsley or cilantro
- Cooked millet, sorghum, or rice, for serving

Instructions

1. Season beef cubes with 1 tsp (5 g) salt and pepper. Heat oil in a heavy pot over medium-high heat and brown the beef in batches until well-seared; transfer to a plate.
2. Reduce heat to medium, add onions and a pinch of salt, and sauté until softened and golden, about 8–10 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Stir in tomato paste and cook 2 minutes, then add crushed tomatoes, beef stock, and 1 cup (240 ml) water. Scrape up any browned bits from the pot.
4. Return the seared beef to the pot. Add smoked paprika, ground coriander, whole or chopped hot pepper, and remaining 1/2 tsp (2 g) salt. Bring to a simmer, cover partially, and cook gently for 45 minutes to 1 hour until beef is tender, adding more stock or water if the stew becomes too thick.
5. Whisk the peanut butter with 1/4 cup (60 ml) warm broth in a small bowl until smooth, then stir into the stew. Simmer uncovered for 10 minutes to blend flavors.
6. Add sliced okra and cook 8–10 minutes until okra is tender but not mushy. Stir in lemon or tamarind mixture and adjust seasoning with salt and pepper.
7. Remove the whole hot pepper if used whole. Stir in chopped parsley or cilantro. Serve hot over cooked millet, sorghum, or rice.