Entree: Burkina Faso – National Cuisine – Benga (A hearty Burkinabé groundnut and tomato stew with smoked meat served over millet or rice)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 medium tomatoes, chopped (about 12 oz / 340 g)
- 3 tbsp (45 ml) tomato paste
- 1 lb (454 g) smoked beef, cut into bite-size pieces
- 1 cup (240 g) natural peanut butter (smooth or slightly chunky)
- 3 cups (720 ml) beef or water stock
- 1–2 scotch bonnet or habanero peppers, whole or finely chopped to taste
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice or 1 small lime, juiced
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish
- 2 cups (400 g) uncooked millet or white rice, to serve

Instructions

1. Heat the vegetable oil in a heavy pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 6–8 minutes. Add the garlic and ginger and cook 1 minute until fragrant.
2. Stir in the chopped tomatoes and tomato paste; cook 4–5 minutes until tomatoes begin to break down. Add the smoked beef pieces and stir to combine, allowing the beef to brown lightly for 3–4 minutes.
3. Whisk the peanut butter with 1 cup (240 ml) of the stock until smooth, then add to the pot along with the remaining stock. Add the whole or chopped peppers, smoked paprika, ground coriander, salt, and pepper.
4. Bring the stew to a gentle simmer, reduce heat to low, cover, and cook 25–35 minutes until the beef is tender and flavors have melded. Stir occasionally; add water if the sauce becomes too thick.
5. Taste and adjust seasoning with additional salt or pepper. Stir in lemon or lime juice for brightness. If you prefer a smoother sauce, use an immersion blender briefly to partially smooth but leave some texture.
6. Meanwhile, cook millet or rice according to package instructions. Serve the Benga stew ladled over millet or rice and garnish with chopped parsley or cilantro.