Nandji
1kg Beef, cubed
1kg Tomatoes, roughly chopped
1kg Onions, diced
2 Tbsp Tomato Paste
2 Tbsp Soumbala/Dawa Dawa/Iru
1 Carrot, Diced
2 Green Bell Peppers, diced
1 Small Eggplant, cubed
3 Habaneros, whole
In a large stock pot brown 1kg of cubed beef in oil.
Dice 1kg of onions (about 4), and add 1/4 of them to the pot.
Sauté until translucent, then season with salt and pepper.
Add 250ml of water, bring to a boil, then let reduce until evaporated.
Add 1kg of roughly chopped tomatoes (about 5) and 30ml of tomato paste.
Cover and simmer until the tomatoes soften and oil collects on top.
Pour in 1.5L of water and bring to a boil.
Add 2tbsp of soumbala, 2 diced bell peppers, a small cubed eggplant, 3 whole Habanero chilies, and the remaining 3/4 of onions.
Simmer until the sauce thickens and the meat is tender.
Serve over rice.
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