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A few months ago I had one of those days when my menu plan fell apart. I happened to click on facebook and saw a post from Eat Nourishing for West African Chicken. The recipe looked delicious but I knew I could never get chicken breasts thawed out in time for dinner. Why not use the idea of the recipe and convert it to what would work for me?
I had about half a pound of ground beef in the fridge and decided to use that. I’ve made this dish a few times since that original meal and tweaked it a bit until it turned into something we really enjoy. My husband especially likes it.
West African Beef
2 T coconut oil
1 T dry onion (rehydrated) or 3 T fresh minced
1/2 to 1 pound ground beef
1/4 t dry red pepper flakes
1/4 t dried garlic granules or 1 clove fresh minced garlic
1 T fresh grated ginger
1 tsp chili powder
1 cup broth or water (more if necessary)
1/2 cup peanut butter
1 can diced tomatoes
1 T apple cider vinegar
Melt coconut oil in a cast iron or similar skillet. Brown ground beef with the onions until both are cooked through. Add red pepper flakes, garlic, ginger and chili powder. Stir to mix and let cook for a minute or so. Add water, peanut butter, tomatoes and vinegar. Stir and bring to a boil. Reduce heat and simmer for about 10 minutes adding additional water if necessary to produce a thick broth.
Serve over rice, millet, sauteed greens, cauliflower rice or something similar to absorb the delicious broth. Top with chopped peanuts, parley and/or yogurt.
This dish goes together very quickly and makes a nice addition to my Emergency Meals list.
Shared at Simple Lives Thursday
