Today we tend to use nuts as a snack or flavoring, forgetting how important nuts were to our ancestors. For European hunters and gatherers, the fall harvest of nuts is especially important as it provides protein, fat and carbohydrates in their diet.
Some nuts, especially hazelnuts, can be roasted and turned into flour throughout the winter. Across Africa, peanut butter is used as a thickener in meat and vegetable dishes.
Almond milk is still used in soups in North Africa, and we are all familiar with the oriental mixture with cashews. To get more details about groundnuts you may see it here.
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Therefore, below is the classic nut-based recipe.
Beef and peanut butter soup: Ingredients
- 1 kg of boiled beef, cut into cubes
- 3 chopped onions
- 3 tablespoons of curry powder
- 2 tsp L. Sol
- 360 ml coconut milk
- 4 tablespoons margarine or butter
- 1 tablespoon of flour
- 80g of ground peanut butter
- 5 cloves of garlic, ground or cut into a paste
- 3 whole red chilies
- 250 ml of water (some whole okra, with the tip removed
Method: Put margarine in the pan, heat it, and use it to fry the meat. Put the beef in a bowl and fry the onions and garlic in the remaining oil in the skillet until they are golden brown.
At this point, add flour, curry powder, salt, and peanut butter. Heat for a while, then slowly add the coconut milk then add 300 ml. Continue cooking until the sauce thickens.
Then add the bacon and peppers and simmer until the meat is mushy (about 90 minutes). Add okra about 20 minutes before finishing. Serve immediately over rice.