Nandji de Boeuf (Nandji of Beef) is a traditional Ivorian (from Côte d'Ivoire) recipe for a classic stew of beef, carrots and cabbage in a tomato, onion and hot pepper base flavoured with bayleaves. The full recipe is presented here and I hope you enjoy this classic Ivorian version of: Nandji of Beef (Nandji de Boeuf).
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Ingredients:
1.5kg beef, cut into serving-sized pieces
4 carrots, scraped and chopped
1 white cabbage, shredded
2 onions, chopped
200g tomato purée
100ml groundnut oil
3 bayleaves
2 beef bouillon cubes
1 hot chilli
1 garlic clove
Method:
Heat the oil in a pan, add the meat pieces and fry until nicely browned all over. Reduce the heat and cook for 10 minutes more, stirring frequently.
At this point, add the onions and garlic. Fry for 3 minutes then mix the tomato purée with 200ml boiling water before stirring into the pan. Stir well to combine then add 80ml water along with the remaining vegetables, bayleaves, bouillon cubes and whole hot chilli.
Bring the mixture to a simmer, cover the pan and cook for 1 hour over medium heat.
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