Kyinkyinga West African Grilled Beef With Peanut Flour Recipes

Steps:

• Place beef in a large baking dish and set aside.
• Combine pepper, onion, garlic, chilies, ginger, salt and pepper in a food processor.
• Process until finely chopped.
• Add oil and process into a smooth paste.
• Add mixture to beef and toss thoroughly to coat.
• Cover and refrigerate 2-3 hours.
• Preheat grill to high.
• Remove beef and thread it onto skewers, alternating with pieces of pepper and onion.
• Place peanut flour on a large plate.
• Roll the kebabs in the peanut flour until generously coated.
• Oil the grill grate.
• Grill kebabs, turning with tongs, until beef is cooked to taste, 2-3 minutes per side (8-12 minutes total) for medium-rare.
• Note: if you can't find peanut flour, combine 1 1/4 cups dry-roasted peanuts and 1/4 cup all purpose flour in a food processor. Pulse until mixture is finely ground. Be careful not to overprocess or you'll have peanut butter.

Steps:

• 1. Place the beef in a large baking dish and set it aside while you prepare the marinade.2. Combine the onion, bell pepper, garlic, chiles, ginger, salt, and pepper in a food processor and finely chop. Add the oil and continue processing to a smooth purée. Add the mixture to the beef and toss thoroughly to coat. Cover and let marinate, in the refrigerator, for 2 to 3 hours.3. Preheat the grill to high.4. Remove the beef from the marinade and thread it onto the skewers, alternating with pieces of bell pepper and onion. Place the flour on a large plate and roll the kebabs in it so that all sides are generously covered. 5. When ready to cook, oil the grill grate. Arrange the skewers on the hot grate. Grill, turning the kebabs with tongs, until the beef is cooked to taste, 2 to 3 minutes per side (8 to 12 minutes in all), for medium-rare. Serve immediately.Serves 4Note: If you don't have peanut flour, grind 1 1/4 cups dry-roasted peanuts with 1/4 cup all-purpose flour as fine as possible in a food processor, running the machine in short bursts. Take care not to overgrind peanut flour quickly becomes peanut butter.

Steps:

• Heat olive oil in the pan, add onions and minced garlic.
• As soon as the onions begin to sweat, add chicken. Turn up heat to medium-high and begin browning the chicken.
• Add potatoes, sweet potato, and carrots. Cook for 2 minutes, stirring.
• Add diced tomatoes, garam masala, and coconut milk.
• Reduce heat and simmer for 5 minutes, then add chicken broth.
• Add salt and pepper, to taste.
• Bring to boil, reduce heat to medium low and simmer for 20 minutes (until potatoes are tender).
• Add peanut butter and simmer on low for 5 additional minutes.
• You can carefully mash a couple of the potatoes to thicken soup if you want to serve over rice or just ladle the soup into a bowl and dip a nice crusty bread. Enjoy!
• Optional: Garnish with something green and fresh, like sliced green onions, cabbage, parsley and/or add chopped peanuts.