Entree: Botswana – Northern Culinary Region – Matemekwane (Hearty Botswana-style beef and peanut stew with local greens)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 10 min

Total 1 hr 25 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) beef stewing meat, cut into 1-inch (2.5 cm) cubes
- 1 medium onion, chopped (about 1 cup / 120 g)
- 2 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) cayenne pepper (optional)
- 14 oz (400 g) canned diced tomatoes
- 2 cups (480 ml) water or beef stock
- 3 tbsp (45 g) peanut butter (smooth) or 1/3 cup (80 g) ground peanuts
- 8 oz (225 g) morogo or spinach, roughly chopped
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 1 tbsp (15 ml) lemon or lime juice

Instructions

1. Heat the oil in a heavy-bottomed pot over medium-high heat. Add the beef in batches and brown on all sides, about 6–8 minutes. Remove the beef and set aside.
2. Reduce heat to medium. Add the chopped onion and cook until softened, about 5–7 minutes. Add the garlic and grated ginger and cook 1 minute until fragrant.
3. Stir in the ground coriander, cumin, and cayenne (if using). Cook spices with the aromatics for 30 seconds, then add the diced tomatoes and water or beef stock, scraping up any browned bits.
4. Return the beef to the pot. Bring to a simmer, cover, and cook gently for 45–60 minutes until the beef is tender.
5. Stir in the peanut butter or ground peanuts until fully incorporated and the stew is creamy. Add the chopped morogo or spinach, salt, and pepper. Simmer uncovered for another 8–10 minutes until the greens are wilted and flavors have melded.
6. Finish with lemon or lime juice, adjust seasoning to taste, and serve hot with sorghum porridge, maize meal, or rice.