Nyeleng (Beef and Peanut Gumbo) is a traditional Senegalese recipe for a beef stew thickened with okra and flavoured with ground bissap (hibiscus) flowers. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Beef and Peanut Gumbo.
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This is the Senegalese version of the ubiquitous West African peanut stew. I'm calling it a gumbo as okra is also added and, unusually, the flowers of Hibiscus sabdiffera the same flowers that are used to make bissap drink. It is, of course, flavoured and spiced with Scotch bonnet chillies.
Ingredients:
900g beef cut into cubes
2 tsp salt
2 tsp ground, dried prawns
1.5l water
900g okra, sliced
240ml peanut butter
90g Bissap flowers
1 onion, chopped
2 scotch bonnet chillies, de-seeded and chopped
Method:
Place the beef in a large pot and add salt, the dried prawns and boiling water. Reduce the heat to a simmer and cook for 45 minutes, skimming the surface as necessary. Add the okra and cook until the okra seeds turn a reddish colour (about 30 minutes).
Add the peanut butter and bissap flowers and stir to mix thoroughly. Cook for a further half hour then add the onion and chillies, stirring briskly to develop a sticky texture. Simmer for 15 minutes and serve over rice or with millet or polenta.
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