Entree: Chad – Fangassou (Hearty Chadian peanut stew with meat, greens, and millet dumplings)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Additional 10 min

Total 1 hr 35 min

Ingredients

- 1 lb (454 g) beef stew meat, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), chopped
- 3 cloves garlic, about 9 g, minced
- 1 tbsp (15 g) tomato paste
- 14 oz (400 g) crushed tomatoes
- 2 cups (480 ml) beef stock or water
- 1/2 cup (125 g) smooth peanut butter (natural or groundnut paste)
- 2 cups (240 g) fresh okra, sliced into 1/2-inch (1 cm) rounds
- 4 cups (120 g) fresh spinach or local leafy greens, chopped
- 1 tsp (2 g) ground coriander
- 1/2 tsp (2 g) cayenne or 1 fresh hot pepper, chopped (adjust to heat preference)
- 1 1/2 tsp (9 g) kosher salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) vegetable oil for dumplings (optional)
- For millet dumplings (fangassou):
  - 1 1/2 cups (180 g) millet flour
  - 1 cup (240 ml) boiling water, plus more as needed
  - 1/2 tsp (3 g) salt

Instructions

1. Prepare the millet dumpling dough: place millet flour and 1/2 tsp (3 g) salt in a bowl. Gradually stir in 1 cup (240 ml) boiling water until a firm, pliable dough forms; let rest 10 minutes, then shape into 8–10 golf-ball sized dumplings. Lightly oil a tray to set dumplings aside.
2. In a heavy pot, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Brown beef cubes in batches until seared on all sides; remove and set aside.
3. In the same pot, add chopped onion and sauté 4–5 minutes until translucent. Add garlic and tomato paste and cook 1 minute to develop flavor.
4. Stir in crushed tomatoes and beef stock, scraping up browned bits. Whisk in peanut butter until fully incorporated and smooth. Return beef to the pot, bring to a simmer, then reduce heat to low.
5. Cover and simmer gently 45–60 minutes, until beef is fork-tender and the sauce has thickened. Stir occasionally and add water if the sauce becomes too thick.
6. Add sliced okra and carefully nestle the millet dumplings into the simmering stew. Cover and simmer 15–20 minutes until dumplings are cooked through and okra is tender.
7. Stir in chopped spinach and cook 2–3 minutes until wilted. Adjust seasoning with salt, pepper, and cayenne or hot pepper to taste.
8. Serve the stew hot, making sure each portion includes dumplings, meat, and vegetables.