1 lb beef
1 large onion
2 or 3 white sweet potatoes
2 or 3 cloves of garlic
3 tbs oil
1 pawpaw leaf
1/2 package beef maggie (if you like)
3-5 cups of water
I usually soak my meat in salt water for about 10 or 15 minutes. Why because of where and how I buy my meat. On market day there is a man in a wooden stall with slabs of beef hanging on the sides of the stall and chickens in a big metal container under the stall. The flys are everywhere and it is not refrigerated. I go to him and say I want 1 Ghana Cedi worth of beef. He hacks off beef from who knows what part of the cow and chunks it up for me. One time he gave me some of the brain I think. It will probably stay in my freezer until I leave Ghana. Salt is a good cleanser so I soak my meat in salt water for a short time. I also cook my meat very well.
After I soak the meat I put it in a pawpaw leaf for about 1/2 an hour. Pawpaw is used in most American beef tenderizers. The first time I used the pawpaw leaf was on my first birthday in Ghana. The meat was so much more tender than the previous time I had made beef stew.
Mix the gari, salt and pepper. Put it in a rubber.(plastic bag to you Americans). Toss the meat and the gari mixture together in the rubber.
Fry the coated meat in the oil. Add chopped onions. I like my onions in big pieces.
While these cook a I put the garlic in the grinding bowl. Cut the tip and the end off the garlic. Place it skin and all in the grinding bowl. Smash the garlic with the pestle. Remove the skin. Grind the garlic. Put small small water in the grinding bowl. Use the water to get all the garlic in the bottom of the bowl. Dump the water and the garlic into the pot.
When the meat is all brown add the water, sweet potatoes and carrots. If you are lucky. If it’s the right time of the year and if your market lady likes you. Then you may have some very long green beans to add to your beef stew.
Serve hot with Perpetua’s sugar bread and Blue Band Margarine.