Twenty-four years ago, I began writing a column that focused on recipes that were, on the whole, fairly inexpensive and generally interesting. The column lasted for almost thirteen years. A few of the recipes from back then have been updated and included on this blog, but I thought that, as we hunker down and “shelter in place” during the coronavirus scare, it might be a good time to trot out a few more of those recipes–because we hear daily that people are short on funds but long on free time, and that cooking is one of the things folks are doing more of.
Kansiyé is a dish from Guinea, West Africa. This is the first recipe I published back in 1996. After the “real” recipe, I’ve also included my vegetarian version of the dish–not because I’m a vegetarian but because I’m a writer, and going cheap has at times been a necessity. Worth noting, aside from being my first recipe in the column, it is the recipe that received the most positive feedback from people who made it, and for whom it became part of the regular rotation. So I think there’s a good chance you’ll enjoy this.
1 pound beef or lamb, cut in 1-inch cubes
3 tablespoons oil
1 large onion, chopped
1/2 tsp. salt
1/8 tsp. black pepper
1/8 tsp. thyme
2 or 3 cloves garlic, minced
1 tablespoon minced parsley
1 whole clove, ground
1 8-oz. can tomato sauce
2 cups water
3 tablespoons creamy peanut butter
Brown meat in oil in 10-inch frying pan. Add onion, salt, pepper, thyme, garlic, parsley and clove. Combine tomato sauce and 1 cup water, add to meat mixture and stir well. Dilute peanut butter in remaining cup of water and add to mixture. Cook over medium heat for 1 hour, or until meat is tender. Serve hot over the cooked rice. Serves 4.
Variation: To make this recipe vegetarian, just substitute lentils for the meat. Eight to 10 ounces of lentils (dry) replace 1 pound of meat. Soak the lentils for an hour or so before using them in the recipe, and watch the stew while it’s cooking, adding water if the lentils soak up too much of the sauce. You can add a little bouillon or miso to the stew, if you feel you need to boost the beef flavor, but I find that the meaty taste of the lentils alone is enough.