Beef and Peanut Sauce with Ngiriki
Tender beef is simmered in a glossy sauce thickened with peanut paste, pumpkin seeds, and ngiriki powder. The result is rich and lightly sticky, making it especially good spooned over a plain starchy staple.
Prep
25m
Cook
1h 25m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 650gBeef Chuck (cut into chunks)
- 20gNgiriki Powder
- 120gPeanut Paste
- 50gPumpkin Seeds (ground)
- 50mlPalm Oil
- 180gOnion (finely chopped)
- 12gGarlic (crushed)
- 6gCayenne Chili (finely chopped)
- 9gSalt
- 1.2lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the palm oil in a heavy pot over medium heat until hot, about 160°C (320°F).
- 02
Add the onion and cook until softened, then stir in the garlic.
- 03
Add the beef chuck and cook until the outside loses its raw color.
- 04
Pour in the water and bring to a boil at 100°C (212°F), then reduce to a gentle simmer at about 95°C (203°F). Cook until the beef is starting to become tender.
- 05
Mix the peanut paste with a little hot liquid from the pot until smooth, then stir it in.
- 06
Add the pumpkin seeds and ngiriki powder, stirring carefully so the sauce stays smooth.
- 07
Simmer until the beef chuck is tender and the sauce is thick, glossy, and lightly sticky.
- 08
Stir in the cayenne chili and salt, then cook a few more minutes before serving.
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