Adapted from Mafé at whats4eats - I added the peppers and parsley and made a few adjustments on amounts.
Prep and cook times depend on the the cut of meat or whether or not you even use meat.
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Heat the oil in a large pot over medium heat. Add the beef and sauté until browned on all sides, 5-6 minutes. Transfer to a bowl and set aside.
Return the beef and any liquid to the pot, stir in the tomato paste and cook for about 1 minute. Stir in the chopped tomatoes with juice and bring to a boil. Reduce heat to medium-low.
Even though I used fresh ground peanuts with no salt or sugar, this dish was sweeter than I thought it would be. The sweetness probably came from the tomato paste. Adding the hot peppers helped to offset the sweetness as well as giving the dish a little bite that I think it needed. Next time I’ll probably make it a little spicier.
Ginger Garlic Paste - Use in place of the ginger and garlic
The meat – You can use beef, lamb, goat, or chicken for the meat. Next time I’ll use chicken and make chickennat which is a little different.
Vegetables – A variety of vegetables can be added with the water or stock. You can add cabbage, yams, sweet potatoes, parsnip, squash, okra, eggplant, potatoes, peppers, or carrots. I think serving it over a baked sweet potato would be quite delicious.
Vegetarian – Omit the meat and just use a variety of vegetables and water or veggie broth.
Suggested Slowcooker adaptation: Perform steps 1-4 as written. Put in crock pot. Do step 5. Cook on high for 1 hour, the do step 6. Simmer on LOW for 4-6 hours (depending on tenderness). Do step 7 at the end.
Recipe author: MJ of MJ's Kitchen