Ingredients

The following ingredients have 4 Servings
  • 500 g lean minced beef
  • 500 ml beef or chicken stock (homemade or good shop bought)
  • 1 Tbsp EV olive oil
  • 1 Tbsp butter
  • 2 medium sized onions (chopped)
  • 2 cloves garlic (sliced width wise)
  • 1 habanero/scotch bonnet (halved)
  • 1 small can of chopped tomatoes (200g)
  • 3 Tbsp tomato puree/paste
  • 1 carrot (chopped)
  • 2 medium potatoes (chopped)
  • 1 large aubergine (eggplant, chopped)
  • 1 green capsicum bell pepper) (chopped)
  • 1 Tbsp hot sauce (any brand, the sort that has a vinegary tang)
  • 4 Tbsp smooth peanut butter
  • dash of chilli flakes
  • dash of freshly ground black pepper
  • 1 tsp salt (to taste)
  • juice of ½ a lemon / 1 tsp clear vinegar

Instruction

  • Heat butter and oil in a large saucepan over medium heat and sauté the onions for about 5 minutes until softened.
  • Add garlic, cook for a minute.
  • Add the meat and brown all over, for about 10 minutes, breaking it up as you go along.
  • Add the chopped tomatoes and stock, bring to a boil, and cook on a simmer, uncovered, for 10 minutes.
  • After 10 minutes, add everything else in, stir well, cover and cook for another 30 minutes until the potatoes are cooked through, just a little on the soft side. Check seasoning and adjust if need be.