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Prep Time: 10 Minutes Cook Time: 110 Minutes |
Ready In: 120 Minutes Servings: 4 |
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This is a authentic African dish. I got it from Paul Deen's recipes. It is so good! I hope you give it a try! This is very good served on rice or noodles and crusty bread for sopping up the gravy. I am posting this recipe for World Tour-2-Africa/African Ingredients:
2 lbs stewing beef, cut into 1-inch cubes |
3 beef bouillon cubes |
2 teaspoons salt |
1/2 teaspoon crushed red pepper flakes |
1 teaspoon chili powder |
1 tablespoon chili flakes |
2 tablespoons curry powder |
4 cups water |
4 slices bacon |
2 lbs collard greens, washed, drained, and thinly sliced |
1 cup chopped onion |
1 (28 ounce) can tomato puree |
1/2 cup peanut butter |
Directions:
1. In a Dutch oven, place the stew beef, bouillon cubes, salt, crushed red pepper, chili powder, chili flakes, curry powder, and water. Stir and bring to a rapid boil. Reduce the heat and simmer, covered, for 1 hour.
2. Cut the bacon into small pieces and fry in a skillet until all of the fat is rendered. Remove the bacon from the skillet and reserve. Sauté the greens and the onions in the bacon fat for 4 minutes, stirring constantly. Add the sautéed greens and onions along with the tomato puree, reserved bacon, and peanut butter to the stew. Stir and simmer, covered, for 1 hour. Serve with rice.
3. Recipe Summary.
4. Difficulty: Easy.
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