You can make this with chicken instead of beef if desired.
1 pound round steak, cubed (500 g)
2 T oil (130ml), divided
2 cups onions, chopped (500 ml)
1 clove garlic, minced
Ground red pepper, to taste
½ teaspoon ground ginger (2 ml) or 1 Tablespoon ginger root minced (15ml)
2 cups stewed tomatoes ((500 ml) or 2 large fresh tomatoes, mashed
1 beef bouillon cube
1 teaspoon salt
2 cups water
½ cup peanut butter (125 ml)
1. In heavy frying pan or saucepan, brown the meat in 1 tablespoon oil. When browned remove from pan and set aside.
2. Add 1 tablespoon oil to pan and sauté the onions and garlic. Add the ground red pepper, ginger, tomatoes, beef bouillon cube, salt, water and the reserved beef.
3. Cover and simmer 30 minutes, or until meat is tender.
4. In a small bowl mix together the peanut butter and ¼ c liquid from the stew (50ml). 5. Slowly stir peanut butter mixture into stew.
6. Cover and simmer, stirring frequently, another 30 minutes. Add more water to thin, if necessary. Add more ground red pepper and salt to taste.
Serve with rice.
It can also be made using 2 cups soup stock in place of water and bouillon cube.
From Extending the Table by Joetta Handrich Schlabach