Mains
Ragoût de Viande à la Sauce Arachide (Meat Stew in Peanut Sauce)
Ingredients
- - 700 g (1.5 lb) beef or goat meat, cubed
- - 3 tbsp vegetable oil
- - 1 large onion, chopped
- - 3 cloves garlic, minced
- - 1 tbsp fresh ginger, grated
- - 300 g (1 1/4 cups) smooth peanut butter
- - 400 g (14 oz) tomatoes, chopped
- - 1 litre (4 cups) water or beef stock
- - 1 stock cube
- - 1 tsp salt, or to taste
- - 1/2 tsp chilli powder
- - 1 sweet potato, diced
Method
- Heat the oil in a large pot and brown the meat on all sides, about 8 minutes.
- Add the onion, garlic, and ginger, and cook until softened, about 5 minutes.
- Stir in the tomatoes and cook for 5 minutes until they begin to break down.
- Whisk the peanut butter with a ladleful of warm water or stock until smooth, then add to the pot along with the remaining liquid, stock cube, salt, and chilli powder.
- Cover and simmer over low heat for 1 hour, stirring occasionally to prevent catching, until the meat is very tender.
- Add the sweet potato and simmer for a further 20 minutes, until soft and the sauce has thickened to a rich, glossy consistency.
- Adjust seasoning to taste and serve hot with tô or rice.
Introduction: This slow-cooked stew, simmered until the meat is meltingly tender in a thick peanut-based sauce, is a mainstay of Burkinabe home cooking.
Cultural Background: This slow-cooked stew, simmered until the meat is meltingly tender in a thick peanut-based sauce, is a mainstay of Burkinabe home cooking. It is traditionally eaten with tô or rice, and its rich, nutty depth reflects the importance of groundnuts as both a cash crop and a kitchen staple across the country.
Tips: Low, slow simmering is essential; rushing the heat can cause the peanut sauce to split or scorch. Stir from the bottom of the pot occasionally, as peanut sauces are prone to sticking.
Variations: Use chicken thighs for a quicker-cooking version, reducing the initial simmer to 30 minutes. Add chopped spinach in the final 10 minutes for extra greens. For a vegan version, replace the meat with chickpeas and mushrooms, and use vegetable stock.
Storage: Refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.
Reheating: Reheat gently on the stovetop over low heat, stirring frequently and loosening with a little water if needed.
Nutrition: Approx. 520 kcal, 32 g protein, 24 g carbohydrate, 34 g fat per serving (based on 6 servings).
FAQs:
Q: Can I use crunchy peanut butter?
A: Smooth peanut butter gives the classic velvety sauce texture, though crunchy can be used for extra bite.
Q: How do I stop the sauce from splitting?
A: Keep the heat low and stir regularly; adding the peanut butter mixture gradually also helps it emulsify smoothly.