Kansiyé

Ingredients(for 1 generous bowl (approx. 350g), as typically served in West Africa)

• 250g Lean beef (cubed)
• 2 tablespoons Natural peanut butter (unsweetened)
• 1 medium Onion (finely chopped)
• 2 medium Tomato (diced)
• 2 cloves Garlic (minced)
• 1 tablespoon Ginger (fresh, grated)
• 1 medium Carrot (sliced) - optional
• 1 small Red chili (finely chopped, optional for heat) - optional
• 2 cups Vegetable broth or water
• to taste Salt
• 1/2 teaspoon Black pepper (freshly ground)
• 1 tablespoon Baobab leaves (dried, or spinach as substitute) - optional

Instructions

1. 1

   Heat a nonstick pot over medium heat. Add the chopped onions and cook until translucent, about 3 minutes. Stir in the garlic and ginger.

   3 minutes

   Sautéing the aromatics first builds a flavorful base for the stew.

2. 2

   Add the beef cubes to the pot and brown on all sides, about 3-4 minutes. Season lightly with salt and pepper.

   4 minutes

   Browning the beef locks in juices and adds depth of flavor.

3. 3

   Mix in the diced tomatoes and optional carrot and chili. Cook until the tomatoes soften and the mixture thickens, about 4 minutes.

   4 minutes

   Allowing the tomatoes to cook down enhances the stew's natural sweetness.

4. 4

   Stir in the peanut butter until fully incorporated with the tomato mixture. Gradually add the vegetable broth, stirring constantly to avoid lumps.

   3 minutes

   Adding broth slowly ensures a smooth, creamy texture.