Ingredients
2 pounds stew meat, cut in 1-inch chunks
2 teaspoons salt
1/2 teaspoon pepper
2 medium onions
2 medium tomatoes [nb: Roma best]
2 tablespoons salad oil [nb: peanut oil best]
1 cup unsalted peanuts, coarsely broken
4 cups hot cooked rice
Method
In a covered medium saucepan, cook meat, 1 1/2 cups water, salt, and
pepper for 1 1/2 hours or until tender.
Meanwhile, in covered electric blender container at low speed [nb:
this is pre-Cuisinart], blend onions and tomatoes until smooth (or
chop onions and tomatoes very fine.)
In large skillet over medium-high heat, in hot oil, cook onion-tomato
mixture for 5 minutes.
Add meat mixture and peanuts, cook about 20 minutes until sauce cooks
down slightly.
Serve over hot rice. [Allegedly] 6 Servings.
Accompaniments: Pass small bowls of shredded coconut, orange segments,
pineapple chunks, and fried onions to sprinkle over individual
servings of stew, if you like.
