Granat Stew

What we know so far

Granat stew (granat is Krio for groundnut) is the peanut stew of Sierra Leone, the dish people say tastes of home: beef (or chicken, or fish) browned and simmered, then finished in a sauce of onion, pepper, tomato and groundnut paste thinned with water until it is thick, orange and nutty, and eaten over rice with a boiled yam or cassava on the side. Every household has its own version; sweet potato, kale or spinach go in when the pot is stretched. It is the Sierra Leonean branch of the West African peanut-stew family, plainer and less sweet than Senegal's maafe.

The draft was written from 3 published sources and holds 11 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

AFN already has a page for this dish from another country. Both records stand, so write what makes yours different. See the page we already have

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting