This African dish, with all the simplicity of the ingredients, has an unusual rich taste. Even a novice cook can cook meat with tomato sauce.
It is necessary
- Ingredients for 4 persons:
- - beef - 800 g;
- - 7 tomatoes;
- - medium-sized onion;
- - garlic - 2 cloves;
- - 2 chili peppers (or to taste);
- - ginger root - 5 centimeters;
- - 1 liter of water;
- - vegetable oil - 5-6 tablespoons (palm oil is best);
- - salt and pepper to taste.
Instructions
Step 1
Peel the onion and garlic and chop as finely as possible. Remove seeds from one chili pepper and grind it in a mortar. Rub the peeled ginger on a fine grater.
Step 2
Remove streaks, films and excess fat from beef, cut the meat into equal pieces of about 2-3 centimeters in size. We shift the beef to a dish, salt and pepper to taste, add a fourth of the seasonings - onion, garlic, ginger and chili. Mix the meat well so that all the seasonings are distributed over it as evenly as possible. We leave for 5-10 minutes.
Step 3
Heat a frying pan over medium heat without oil, fry the meat for 5 minutes, stirring constantly so as not to burn. Pour in water, bring to a boil over maximum heat, reduce heat and cook the meat for 1, 5 hours (or more - until the beef is done).
Step 4
We make cross-shaped cuts on the tomatoes and lower them in boiling water for about a minute, so that the peel can be easily removed. Remove the seeds and grind the tomatoes in a blender, set them aside.
Step 5
We decant the liquid in which the meat was cooked into a bowl. We remove both meat and broth to the side. Pour oil into the pan and put the tomatoes chopped in a blender, simmer for 2-3 minutes. Add the remaining seasonings (onion, ginger, garlic, chili), mix the ingredients well. Pour the broth into the pan, bring to a boil and leave on the fire for 15 minutes under the lid.
Step 6
Add whole chili peppers to the pan, cook for 5 minutes. We put the meat in the pan, leave it to cook for another 10-15 minutes without a lid - the sauce should not turn out thick, but not too liquid. Serve hot.
