Mulang e Tongpiny

Zutaten

• 1 tablespoon oil
• 500 g lean diced beef (gravy or casserole type)
• 1 red onion
• 3 cloves garlic
• 1 tablespoon tomato paste
• 2 teaspoons stock powder
• 2 cups water
• 1 cup peanut butter
• 3 tomatoes
• 1 bunch spinach
• Ugali

Zubereitung

1. Cut meat into pieces (you can buy it pre-cut). Cut red onion and garlic small. Wash and cut tomatoes and spinach.
2. Heat oil in pan with medium-high heat. Add beef. Brown each side, 1–2 minutes.
3. Add onion and garlic. Cook for 3 minutes.
4. Add tomato paste, stock powder and 2 cups of water. Turn the heat down once boiling. Cook for 20–30 minutes, until liquid has reduced by half.
5. Add peanut butter. Stir well.
6. Add tomato and spinach. Cook for 2 minutes, until spinach is soft and wilted.
7. Serve with ugali. • Use silverbeet, kale or baby spinach instead of spinach. Can use crunchy peanut butter but smooth is more common. • Ugali is made from maize or semolina flour and water. It’s like mashed potato but spongier. Serve stew with rice or kisra (South Sudanese flatbread) instead of ugali. • Add other vegetables (e.g. sweet potato, beans, eggplant). • “Mulang” means stew and “tongpiny” means peanut in Dinka, one of the languages in South Sudan.