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

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.


Annie said...

garam masala?

Annie said...

I gathered that it was a spice, but not one in my (or other people's) spice cabinet. Unless you are from Pakistan or Bangladesh.