Tchakpolo (Togolese Meat and Vegetable Stew)
Tchakpolo is a Togolese stew that builds its sauce from peanut butter and tomato paste, each loosened in water before it goes in so nothing clumps. Cloves, nutmeg, ginger and coriander give the pot a warm, aromatic backbone rarely found in a simple meat stew. Beef, goat or chicken all work, and the long simmer softens the meat while the carrots go in late to keep their shape. Spoon it over rice or fufu.
Instructions
Heat the oil in a large pot or Dutch oven over medium heat. Add the onions and garlic and cook until they are soft and translucent.
Add the meat and cook, stirring now and then, until it is browned on all sides.
Stir in the tomatoes and bell peppers and cook for a few minutes, until they begin to soften.
Mix the tomato paste with a little water until smooth, then stir it into the pot so it coats the meat and vegetables.
Add the ginger, coriander, cloves, nutmeg, salt and pepper, and stir until the spices are evenly spread through the stew.
Pour in the water or broth so it covers the meat and vegetables. Bring to a boil, lower the heat and simmer for about 1 to 1.5 hours, until the meat is tender.
Stir the peanut butter with a little water to make a smooth paste, then mix it into the pot. The sauce will thicken and turn rich.
Add the carrots and simmer another 15 to 20 minutes, until they are tender.
Taste and add more salt and pepper if needed. Take the pot off the heat and scatter chopped parsley or cilantro over the top.
Serve hot with steamed rice, fufu or another side of your choice.
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