Southern Chadian Peanut Sauce

Heat oil in a large, heavy-bottomed pot over medium-high heat until shimmering. Working in batches to avoid crowding, add the flour-coated beef cubes and brown on all sides, approximately 3-4 minutes per batch, then transfer to a plate.

Add the sliced onions to the same pot and sauté until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.

Add the tomato paste and stir continuously for 2-3 minutes, allowing it to caramelize slightly and develop depth of flavor.

Sprinkle in the chilli powder and nutmeg, stirring well to distribute the spices evenly throughout the tomato base.

Pour in the water and scrape up any browned bits from the bottom of the pot with a wooden spoon. Return the browned beef cubes to the pot and stir to combine.

Bring the mixture to a boil, then reduce heat to low, cover partially, and simmer for 25-30 minutes until the beef is nearly tender.

If using red pepper, slice it into strips and add to the pot. Stir in the peanut butter until fully incorporated and smooth, stirring frequently to prevent clumping.

Continue simmering uncovered for an additional 10-15 minutes until the sauce has thickened and the beef is tender, stirring occasionally to maintain even consistency.

Taste and adjust seasoning as needed. Serve the peanut sauce over cooked rice on individual plates or in bowls.