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Ground Nut Stew

Lisa Leidenfrost joins me to discuss the experience of raising her family in Africa while serving as a missionary and wife to a Bible translator. She shares the cultural differences she encountered when it came to hospitality. You'll hear hilarious stories and find her joy in the journey of life contagious. You'll get an insider look at each of her books and hear the details of a group that offers hospitality and love to ladies going through trials. This is an episode you don't want to miss! We're so glad you're here! (Visit comeoverfordinner.com for the recipe and more!)



Ground Nut Stew

By Lisa Leidenfrost

Ingredients: Cooking oil or peanut oil 1 pound beef or chicken cut in pieces Salt or a few bouillon cubes to taste Black pepper 1 to 2 onions, chopped 4 cloves of garlic 1 to 2 hot chili peppers to taste, optional 3 cups water 2 to 3 tomatoes chopped finely or 2 tablespoons tomato paste or 1 can diced tomatoes 1 bay leaf 1 cup peanut butter, preferably unsweetened Serve with: Rice


Directions:

1. Fry the meat, garlic, and onions in a large frying pan with the pepper. Add the bouillon cubes. Fry this until the meat is browned.

2. Add 3 cups water with the tomatoes and spices. Add peanut butter and boil down until thickened (about 30-45 minutes or judge by texture). If it is too thick, add more water. If it is too thin, boil it more.

Ground Nut Stew
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