Serves 4 to 6
This dish is a classic from Central Africa. Though this version is made with beef, Mwambe can be prepared with beef, lamb, fish, or the ubiquitous chicken.
3 pounds stewing beef cut into 1-inch pieces
l tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
2 tablespoons peanut oil
2 large onions, chopped
1/8 teaspoon minced habanero chile, or to taste
7 medium-sized ripe tomatoes,
peeled, seeded, and coarsely chopped
4 cups water
Rub the beef pieces with the lemon juice and salt. Heat the oil in a heavy stockpot or Dutch oven, add the beef and the onions, and cook until the onions are translucent and the beef is lightly browned.
Add the remaining ingredients, lower the heat, cover, and cook for 1-1/2 hours, or until the beef is fork-tender. Serve hot with white rice.
The Africa Cookbook: Tastes of a Continent
By Jessica B. Harris
Simon & Schuster
Recipe Reprinted by permission.
This page created January 1999
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