Date: 24 Aug 93 20:17:43
Actually, this is called GROUNDNUT STEW and it comes from an ancient magazine clipping labelled "Foods with a Foreign Flair" with an oil of Olay ad on the back, mid-Sixties vintage. 2 pounds stew meat, cut in 1-inch chunks 2 teaspoons salt 1/2 teaspoon pepper 2 medium onions 2 medium tomatoes [nb: Roma best] 2 tablespoons salad oil [nb: peanut oil best] 1 cup unsalted peanuts, coarsely broken 4 cups hot cooked rice In a covered medium saucepan, cook meat, 1 1/2 cups water, salt, and pepper for 1 1/2 hours or until tender. Meanwhile, in covered electric blender container at low speed [nb: this is pre-Cuisinart], blend onions and tomatoes until smooth (or chop onions and tomatoes very fine.) In large skillet over medium-high heat, in hot oil, cook onion-tomato mixture for 5 minutes. Add meat mixture and peanuts, cook about 20 minutes until sauce cooks down slightly. Serve over hot rice. [Allegedly] 6 Servings. Accompaniments: Pass small bowls of shredded coconut, orange segments, pineapple chunks, and fried onions to sprinkle over individual servings of stew, if you like. You can serve this with the rice below, recipe given on same page: JOLOFF RICE 2 tablespoons salad oil 2 medium onions, coarsely chopped 3 medium tomatoes, cut in chunks 1/3 cup tomato paste 1 1/4 teaspoons salt 1/3 teaspoon thyme leaves 1/8 teaspoon cayenne pepper [needless to say, you may want more] 1 cup long-grain rice In large saucepan over medium-high heat, in hot oil, cook onions until golden. Add 1 1/2 cups water, tomatoes, tomato paste, and seasonings; cook 10 minutes. Add rice; cover pan and cook over low heat 25 to 30 minutes until rice is tender, stirring frequently. Makes [allegedly] 6 servings.
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