A rich, velvety West African stew. The alchemy involves breaking down unsweetened peanut butter into a savory tomato-based broth, allowing the peanut oil to separate and rise to the top, signaling the stew's readiness. It balances the heavy fat of the peanuts with sharp tomato acidity and earthy root vegetables.
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the meat. Heat the peanut oil in a large, heavy pot. Brown the meat chunks on all sides. Remove and set aside.
The Base. In the same oil, sauté the onions until soft. Add the garlic and tomato paste, for 3-4 minutes until the paste darkens.
The Broth. Gradually whisk the water/broth into the pot, scraping up any browned bits.
The Peanut Emulsion. In a separate bowl, whisk the peanut butter with 1 cup of hot water until it becomes a smooth, pourable liquid. Stir this into the pot.
. Return the meat to the pot. Add the scotch bonnet pepper. Bring to a gentle , then reduce heat to low, cover partially, and for 30 minutes .
Add Vegetables. Add the sweet potatoes, carrots, and cabbage. for another 20-30 minutes until the meat and vegetables are tender.
The Oil Rise. The is done when the natural oils from the peanut butter separate and float to the surface as a reddish-orange layer.
Serve hot over white rice.
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