The Klutz in the Kitchen must have a had a good night’s rest because he’s in a surprisingly good mood, for a Monday and to top it top it off he’s in an adventurous mood. He went and
found an interesting recipe for something called Jarret de Boeuf, which is a traditional Chadian recipe for classic stew of beef initially cooked in salted water that’s then cooked with vegetables and sweet potatoes and is served with Fufu. No one may ask the simple question, what is Fufu well according to Wikipedia there are variants of the name include foofoo, foufou, fufuo, and is a staple food of many countries in Africa and the Caribbean. It is often made with flour made from the cassava plant, or alternatively another flour, such as semolina or maize flour.
Follow the recipe and keep it simple.
Jarret de Boeuf Prep & Cooking time less than 30 minutes – Serves: 4
1kg beef, preferably from the middle of the leg, diced
2 garlic cloves
salt, black pepper and cayenne pepper to taste
6 whole cloves
2 carrots, sliced
1 aubergine, cubed
1 leek, chopped
1 sweet potato, cubed and chopped
Add the meat to salted water, bring to boil and cook until done. Take the meat from the water, place in a new pot, cover with cold water and season with the spices.
Bring to a boil and simmer very gently for 90 minutes.
Add the vegetables, top-up the water and cook until the vegetables are done (about 40 minutes). Spoon into a serving bowl and serve with rice or fufu.
As is said in Yoruba, a gbabire o
The Klutz in the Kitchen