• Cooking Time:
  • Servings:
  • Preparation Time:




  • 1/2 lb chopped onions
  • 1/2 cup oil
  • 2 lb stew beef or lamb cut in 1 inch cubes
  • 6 oz. can tomato paste
  • 18 oz. cans water or beef broth
  • 1/2 tsp crushed red pepper
  • 1 tbl coarse black pepper
  • 1 tbl salt
  • 1/2 tsp thyme
  • 8 cabbage wedges, cut 2 inches wide
  • 2 lrg potatoes, cut in quarters
  • 8 tiny white turnips (whole)
  • 8 lrg sweet potatoes, cut in halves
  • 1 cup peanut butter
  • 2 cup (dry) rice, prepared according to
  • package directions.


  • In a 1 gallon Dutch oven or heavy kettle, saute the onions in the oil until the onions are soft but not brown.
  • Add the stew meat and saute lightly until the meat turns color but does not brown.
  • Add the next six ingredients(tomato paste thru thyme), cover tightly, and simmer over low heat for 1 hour until meat is nearly done.
  • Add the vegetables, cover, and simmer for 30 minutes until the vegetables are tender.
  • Combine the peanut butter and roughly 1/2 cup of the pan gravy in a bowl, making a smooth cream. Pour this mixture over the meat and vegetables. Cook for 5 minutes longer.
  • Place 1/2 cup cooked rice in a large soup bowl. Arrange one of each vegetable around edge of bowl.
  • Stir up the stew in the pot and place a ladleful of stew in the center of the bowl.

Categories: African  Dinner  Stew  Stove 
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