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Ngoudja

Name: Ngoudja
Prep time: PT25 minutes
Cook time: PT1 hour 30 minutes
Total time: PT1 hour 55 minutes
Yield: 6
Cuisine: Central African Republic
Ingredients: 500 g Beef stew meat (cut into 1-inch cubes); 400 g Cassava leaves (fresh or frozen, finely chopped); 2 large Onions (finely chopped); 4 cloves Garlic (minced); 400 g Tomatoes (diced or crushed); 150 g Unsweetened peanut butter; 4 cups Water; 2 tbsp Palm oil or vegetable oil; 1 small Scotch bonnet pepper or other hot pepper (finely chopped (optional, adjust to taste)); to taste Salt; 1 tbsp Groundnut oil

Cassava Leaves with Beef and Peanut Butter

Ngoudja is a hearty and flavorful stew made with tender beef, nutrient-rich cassava leaves, and a creamy peanut butter sauce. It's a staple dish in the Central African Republic, offering a delicious balance of earthy, savory, and slightly bitter notes.

準備時間25 minutes

調理時間1 hour 30 minutes

合計時間1 hour 55 minutes

分量6

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
In a large pot or Dutch oven, heat the palm oil over medium-high heat. Add the chopped onions and sauté until softened, about 5-7 minutes.
2
Add the minced garlic and chopped scotch bonnet pepper (if using) and cook for another minute until fragrant.
3
Add the beef stew meat to the pot and brown it on all sides. This will take about 8-10 minutes.
4
Stir in the diced tomatoes and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
5
Add the finely chopped cassava leaves and 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the beef is tender.
6
In a separate bowl, whisk together the peanut butter and the remaining 1 cup of water until smooth. This creates the sauce base.
7
Pour the peanut butter mixture into the pot with the beef and cassava leaves. Stir well to combine.
8
Continue to simmer, uncovered, for another 20-30 minutes, stirring occasionally, until the sauce has thickened to your desired consistency. Add salt to taste.
9
If the stew becomes too thick, add a little more water. Serve hot with fufu, rice, or boiled yams.

調理履歴を記録する

💡 プロのコツ

✓If using frozen cassava leaves, ensure they are fully thawed and squeezed dry before chopping.
✓For a richer flavor, you can marinate the beef in salt, pepper, and a little garlic for at least 30 minutes before cooking.
✓Adjust the amount of scotch bonnet pepper to control the heat level. Remove seeds for less spice.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add other leafy greens like spinach or collard greens along with or instead of cassava leaves.
For a vegetarian version, omit the beef and use vegetable broth instead of water.