 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
My husband and I run a dorm for missionaries' children, who live and work with us in Yamoussoukro while their parents work in the interior. This traditional African dish is easy to Ameericanize and tastes great. Ingredients:
1-1/2 pounds beef top sirloin steak, cut into 1-inch cubes |
2 medium onions, sliced |
2 teaspoons canola oil |
1 garlic clove, minced |
1 cup water |
4 teaspoons beef bouillon granules |
4 cups shredded cabbage |
2 medium green peppers, julienned |
1 medium zucchini, cut into 1/4-inch slices |
3 tablespoons creamy peanut butter |
cayenne pepper |
hot cooked rice, optional |
Directions:
1. In a Dutch oven, brown steak and onions in oil. Add garlic; cook 1 minute longer. Add water and bouillon; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until meat is tender.
2. Stir in the cabbage, green peppers and zucchini. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender.
3. Just before serving, stir in peanut butter and sprinkle with cayenne. Serve with rice if desired. Yield: 6 servings.
|
|