Togolese-style Beef Stew with Mushrooms

Ingredients

In this Togolese adaptation, we have replaced the traditional Catalan ingredients with Togolese flavors. The original fricandó amb moixernons dish features beef, mushrooms, and a sauce made with red wine and tomatoes. In the Togolese version, we incorporate local spices and flavors such as ginger, garlic, and African hot pepper to enhance the taste. Additionally, we serve it with rice or fufu, which is a common accompaniment in Togolese cuisine. We alse have the original recipe for Fricandó amb moixernons, so you can check it out.

• 500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 2 onions, finely chopped 2 onions, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon African hot pepper (or substitute with cayenne pepper) 1 teaspoon African hot pepper (or substitute with cayenne pepper)
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon thyme 1 teaspoon thyme
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the onions and sauté until golden brown.
3. 3.
   Stir in the garlic, ginger, African hot pepper, paprika, thyme, and bay leaf. Cook for 1-2 minutes until fragrant.
4. 4.
   Add the beef cubes and cook until browned on all sides.
5. 5.
   Stir in the tomato paste and diced tomatoes. Cook for another 2-3 minutes.
6. 6.
   Pour in enough water to cover the beef. Bring to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, or until the beef is tender.
7. 7.
   Add the sliced mushrooms and cook for an additional 10 minutes.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef such as chuck or sirloin for the best results. Trim any excess fat before cubing.
• Mushrooms — Use fresh mushrooms like cremini or button mushrooms for a rich and earthy flavor.

Tips & Tricks

• For an extra kick of heat, add more African hot pepper or cayenne pepper according to your preference.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the stew during the last few minutes of cooking.

Serving advice

Serve the Togolese-style Beef Stew with Mushrooms hot over a bed of fluffy rice or with fufu, a traditional Togolese staple. It pairs well with a side of steamed vegetables or a fresh green salad.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in a deep bowl or on a plate, allowing the rich sauce to surround the beef and mushrooms.