INGREDIENTS:
Beef Stew:
- 1 ½ lb chuck roast, trimmed of excess fat
- 2 tsp crushed garlic
- 3 tbsp soy sauce
- 2 tsp Worcestershire sauce
- 1 tsp black pepper
- ½ tsp paprika
- 10 sprigs thyme
- 1 medium onion
- ¾ tsp ginger
- 1 wiri wiri pepper (scotch bonnet or habanera can be used also)
- 2 tsp oil
- ¼ cup sugar
- 1 cup diced tomatoes
- 1 tbsp ketchup
- 1 tsp salt
Cou Cou:
- 10 okra, thinly sliced
- 1 small onion, finely chopped
- 2 cloves garlic, crushed
- 6 sprigs thyme
- 1 cup cornmeal
- 1 tsp oil
- 2 cups chicken stock
- 3 cups water
- Salt to taste
INSTRUCTIONS:
Beef Stew:
- Place beef in a small bowl and season with garlic, soy sauce, Worcestershire sauce, black pepper, paprika, thyme, onion, ginger and pepper. Mix to combine then set aside.
- In a heavy bottom pot, add oil and sugar over medium heat. Let the sugar caramelize, it will melt then turn dark brown and start to smoke. When the caramel is dark brown (not black) add the marinated meat. Stir to coat and allow it to cook in its own juices until the liquid evaporates. Add tomatoes, tomato ketchup and salt and cook until the tomatoes softens and breaks down the add enough liquid to cover. Bring to a boil then reduce heat and cover pot. Cook until the meat is tender. If the liquid evaporates before the meat is tender, simply add more water.
Cou Cou:
- To make cou cou, in a heavy bottom pot over medium heat add oil. When oil is hot add okra, onion, garlic and thyme and sauté for a few minutes until the vegetables soften. Add water and chicken stock and bring to a boil. Cook for about 10 minutes.
- While the okra cooks, add ½ water to the cornmeal and stir.
- After about 10 minutes remove the okra, onion and thyme with a slotted spoon and place in a bowl. Slowly add the cornmeal to the pot while stirring. Bring to a boil then lower the heat to low. Cover and cook for 35-40 minutes, stirring every 5 minutes. The cornmeal will thick and the grains will no longer be hard.
- Add okra and onion mixture back to the pot; add salt and stir. Remove from heat. Allow to cool before serving.
Source: Jehan Can Cook
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