Thiou à la viande with a Twist

Ingredients

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 tomatoes, diced 2 tomatoes, diced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 eggplant, cubed 1 eggplant, cubed
• 1 cup okra, trimmed 1 cup okra, trimmed
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons peanut butter 2 tablespoons peanut butter
• 1 teaspoon ground cayenne pepper 1 teaspoon ground cayenne pepper
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 40g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute.
3. 3.
   Add the beef and lamb to the pot and brown the meat on all sides.
4. 4.
   Stir in the diced tomatoes, tomato paste, and peanut butter. Mix well to combine.
5. 5.
   Add the ground cayenne pepper, turmeric, coriander, and cumin to the pot. Season with salt and pepper to taste.
6. 6.
   Pour enough water into the pot to cover the meat and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour.
7. 7.
   After 1 hour, add the carrots, potatoes, eggplant, and okra to the pot. Continue simmering for another 30 minutes or until the vegetables are tender.
8. 8.
   Adjust the seasoning if needed and garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Beef and Lamb — For the most tender meat, choose cuts that are suitable for slow cooking, such as chuck or shoulder. Trim any excess fat before cubing.
• Peanut Butter — Opt for natural peanut butter without added sugar or hydrogenated oils for a healthier and more authentic flavor.

Tips & Tricks

• To enhance the flavors, marinate the beef and lamb cubes in a mixture of spices, garlic, and ginger for a few hours before cooking.
• For a thicker stew, you can add a slurry of cornstarch and water during the last few minutes of cooking.
• Serve Thiou à la viande with a side of steamed rice or couscous to soak up the delicious broth.
• Feel free to adjust the spiciness of the stew by adding more or less cayenne pepper according to your preference.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve Thiou à la viande hot in individual bowls, garnished with fresh cilantro. Accompany it with a side of steamed rice or couscous to complete the meal. Don't forget to have some crusty bread on hand to soak up every last bit of the flavorful broth.

Presentation advice

Present this vibrant Senegalese stew in a rustic clay pot or a colorful ceramic bowl to showcase its cultural roots. Sprinkle some fresh cilantro on top for a pop of green color. Serve with a side of steamed rice or couscous on a separate plate to create an inviting and visually appealing presentation.