Africa: Chad: Chadian Jarret de Boeuf (Beef and Vegetable Stew over Rice)

INGREDIENTS:

1 1/2 lb. Stew Beef, cut into small pieces

2 Small White Onions, peeled, halved, and sliced

2 Cloves of Garlic, peeled and minced

3/4 tsp Salt

1/4 tsp Freshly Ground Black Pepper

1/4 tsp Cayenne Pepper

6 Whole Cloves

2 Carrots, peeled and chopped

1 Eggplant, stem removed, peeled and chopped

1 Leek, roots removed, halved and chopped

1 Sweet Potato, peeled and chopped

1 Cup Uncooked White Rice, prepare per package instructions

9 Cups of Water

INSTRUCTIONS:

Place the beef, 3 cups of water, and 1/2 tsp salt into a medium pot.  Place the pot over high heat and bring the water to a boil.  Once the water is boiling, cook the beef for 5 minutes.  Skim off any foam from the water as the beef cooks.

After 5 minutes, drain the meat and discard the cooking liquid.  Place the cooked beef in a new pot and add the salt, ground black pepper, cayenne pepper, and whole cloves.  Cover the beef with 3 more cups of water and place on high heat.  Bring the water to a boil.  Once the pot is boiling, reduce the heat to low, cover, and simmer for 90 minutes.

After 90 minutes, add the chopped onions, garlic, carrot, eggplant, leek, sweet potato, and the last 3 cups of water.  Bring the water to a boil over high heat.  Once the pot is boiling, reduce the heat to low, cover, and cook for 20 minutes.

After 20 minutes, remove the lid and continue to cook on low heat for 20 more minutes.

Serve the beef and vegetable stew hot over rice.