Thiou à la Viande
The biggest bargain in Dakar was this stew everyone called "Chew." We found it in a tiny restaurant off on a side street seating just ten or twelve people, and the price was just 35 cents. Served in a huge enamel bowl, there was enough stew for three. It was delicious.
- 1 cup chopped onions
- 1 tbsp salt
- ½ tsp black pepper, coarse-ground
- ¼ tsp thyme, whole
- ¼ tsp coriander seed
- ¼ cup oil
- 2 lbs stew beef in ½-inch cubes
- 1 cup tomato paste
- 3 cups water
- ½ cup vinegar (white)
- ½ lb white potatoes cut in 2-inch cubes
- ½ lb white turnips, cut in 2 inch cubes
- ½ lb sweet potatoes, cut in 2-inch cubes
- 8 cabbage wedges, 1 inch wide at bottom of wedge (about 1 lb )
- In a 4-quart dutch oven, sauté onions, salt, pepper, thyme and coriander in ¼ cup oil, until onions are soft but not brown.
- Add stew beef cubes.
- Sauté for 5 minutes on all sides.
- Combine tomato paste, water and vinegar.
- Simmer with cover on until beef begins to become tender (about 1 hour).
- Add potato cubes, turnips cubes, sweet potatoes cubes and cabbage wedges.
- Sprinkle lightly with salt and pepper.
- Cover and simmer slowly for 20 minutes.
- Arrange rice on large oval platter.
- Place meat and vegetables over the rice.