This is a Senegalese classic - a peanut butter stew. It’s traditionally made with lamb, but beef and chicken are growing more popular, and I used a local organic beef from upstate New York. It’s also served over rice. This dish doesn’t pack a flavor punch, but it was very close to what I remembered eating nightly in Uganda, well some variation. My friend who spent a lot of time on the African West Coast, also agreed on the bland factor, but it still brought back fond memories of candlelit dinners (we didn’t have electricity), ginger beer, and warm buggy nights. The recipe is very easy and the ingredients are minimal - something I really love about African cooking - pure simplicity. I also made brown rice, which I had in the pantry rather than white rice, but white rice is fluffier, and richer, which also helps the stew. Here’s how it goes:

Serves 4-6

2 tablespoons peanut oil ( I used veg oil I had)

1 large onion, minced

2 pounds lamb stew meat (or chicken or beef), cut into 1.5 inch pieces

1/2 cup creamy peanut butter (don’t use natural, it’s too oily and separates

1.5 cups cold water

1/3 cup tomato paste

2 cups hot water

4 large carrots, peeled and cut into 1 inch pieces

3 sprigs fresh thyme

2 bay leaves

salt and pepper

1. Heat oil in a large heavy saucepan, or pot, add teh onion, and cook over medium heat until it is translucent, about 5 minutes. Add the meat and continue to cook, stirring occasionally, until it is lightly browned on all sides.

2. In a small bowl, mix the peanut butter with the cold water and pour it over the meat. Dilute the tomato paste with the hot water, pour the liquid over the stew, and stirr well to make sure all ingredients are well mixed. Add the remaining ingredients, lower the heat, cover, and cook, stirring occasionally, for 1 hour (I didn’t need it to cook that long), or until the meat is tender. Remove the thyme sprigs and by leaves. Serve hot over white or brown rice.