Miyan Taushe: Pumpkin and Groundnut Stew

Ingredients and method

About 6 servings with a starch (estimated)

Planning estimate: 125–180 min · Moderate.

Timing guide: Includes a beef braise, pumpkin softening and the final peanut-and-greens simmer. Reduce the pepper sauce during the braise.

Method

1. Put the beef in a heavy pot with half the onion chopped, optional bouillon, a small pinch of salt and 2 cups water. Bring to a boil, then simmer partly covered for 75–120 minutes, until the meat is nearly fork-tender. Add hot water if the liquid gets low.
2. Meanwhile, blend the tomatoes, bell pepper, remaining onion and habanero with just enough water to move the blades. Simmer this mixture in a separate small saucepan for 15–20 minutes until reduced to a thick sauce, stirring to prevent sticking.
3. Add the pumpkin and remaining cup of water to the beef; the liquid should nearly cover the pieces. Simmer for about 15–20 minutes until the pumpkin mashes readily and the beef is tender. Press some pumpkin against the side of the pot, leaving a few soft pieces.
4. Mix the ground peanuts with a little hot broth in a bowl, then stir into the stew with the reduced pepper mixture and optional crayfish. Simmer gently for 5–10 minutes, stirring frequently as the peanuts thicken it.
5. Stir in the palm oil, spinach and sorrel or extra spinach. Cook gently for another 5–10 minutes until the greens are tender. Adjust the salt and consistency with water as needed. Rest off the heat for 5 minutes, then serve with rice or a swallow of your choice.