Mafe' au boeuf

1 lb. beef, diced
2-3 T. oil
2 C. water
1 onion
1 small fresh ginger root
Fresh garlic (2 cloves)
2 cubes chicken bouillon
1 C. unsweetened, creamy peanut butter
5 oz. tomato paste
1 large can tomato sauce
1 large eggplant
1-2 green peppers
Salt/pepper to taste
Other seasonings to taste

In large, heavy pot, brown beef in oil. Add 2 C. water, half the onion, sliced, a bit of grated ginger root, one garlic clove, chopped, salt, pepper, & one cube of chicken bouillon. Bring the mixture to a boil, cover & cook on low until meat is almost done, adding more water if needed. Add the peanut butter & mix well. Add tomato paste & tomato sauce. If sauce is hard to stir, add more water, but sauce should be fairly thick. In a blender, blend the other half of the onion, more grated ginger & 1 garlic clover with a little bit of water. Add it to the sauce. Add the other cube of chicken bouillon plus salt/pepper & other seasonings to taste. Simmer for about 20 minutes, until meat is tender. If sauce is too thick, add water. Dice eggplant & peppers & add them to the sauce; let cook for another 10 minutes. Serve over cooked, fluffy white rice.

This is a West African recipe.