A Taste of Chad

I've been told every great African recipe starts the same, onions! Last night, with my mother's prodding I had a chance to share a family favorite that Minga taught me several years ago. Serving this dish as the main meal for our church dinner felt a little risky. Instead I was truly touched by how well it went over. I think Nate was a little disappointed we didn't have any to take home.

It constantly amazes me how food can be such a powerful bridge between worlds. I hope you enjoy this recipe as much as we do:

African Spinach & Peanut Stew

3 large onions

2 tbs olive oil

2 lbs ground beef

2 cans diced tomatoes

2 packets frozen spinach thawed and drained (if you choose to use fresh simply sauté it down with onions at the beginning.)

2 tbs garlic minced

Curry powder (curry powder is really a mix of seasonings like coriander, turmeric, pepper, ginger, etc any of these can be used to taste)

Season salt

2 cups creamy peanut butter.

In warm oil add garlic and onions and sauté until transparent. Add ground beef and brown. Add crushed red pepper or cayenne pepper, and curry to meat mixture. After browning meat, onions, and seasoning add thawed spinach to sauté mix. After spinach is mixed in add diced tomatoes, and finally peanut butter. Let simmer for 10-15 minutes and serve over rice.