Jason Goes to Africa

Tonight, I decided to bring it. I found this recipe from an African cookbook at the library and I told Jason to call me Simba (ok, not really). Basically, this recipe is a stew that you serve over couscous. It's pretty easy, but you have to let it simmer for close to 2 hours. It was pretty spicy but the flavors were great and I think I will make this again soon.

Go ahead and break out all of your spices, because this one calls for several of them. If you don't have a bottle of Garam Masala, you should pick some up in the spice section. It's a blend of several spices that is used in Indian, African, and Middle Eastern cooking.

Couscous de Timbuktu:

4 llbs stewing beef cut into 2 inch chunks (you can find this already cut up in your grocery store)

Salt & Pepper

1/3 cup oil

4 garlic cloves, thinly sliced

1 Tablespoon cumin

1 teaspoon fennel seeds

2 Tablespoons garam masala

1-2 Tablespoons cayenne pepper

1 teaspoon nutmeg

1 (28 ounce) can diced tomatoes

2 cups water

3 medium onions, diced

1 1/2 teaspoons cinnamon

1 cup pitted dates, pureed in a food processor

Directions:

1. Heat oil in a large pot and brown meat. Season with salt & pepper.

2. Add cumin, fennel seeds, garam masala, cayenne pepper, nutmeg and stir fry for a couple of minutes.

3. Add tomatoes and water.

4. Bring to a boil.

5. Lower heat and simmer for 1 hour.

6. Add onions, cinnamon and dates.

7. Simmer uncovered for 40 minutes.

8. In a separate pot, make 1 box (or 1 cup) or couscous according to package directions.

9. Serve stew over couscous.