Yield: 6 servings
|2 pounds||Beef, cut in pieces|
|2 teaspoons||Ground dried shrimp|
|2 pounds||Okra, sliced|
|1 cup||Minus 1 tablespoon chunky style peanut butter|
|1 cup||Jamaica flowers|
|2||Chilies, not seeded|
|Steamed millet or cornmeal mush|
The word "nyeleng" comes from the Mandinka language of West Africa, but the Mandinkas' peanut-farming neighbors, the Wolof people of Senegal, now make this dish as well. Jamaica (pronounced hah-MY-kah) is the Spanish name for the dried blossom of an African shrub, Hibiscus sabdariffa. It is sold in Latin markets and many supermarkets under the name of jamaica.
Place beef in pot. Add salt, dried shrimp and boiling water. Reduce heat and simmer ¾ hour, skimming as needed. Add okra and cook until seeds turn reddish, about ½ hour. Add peanut butter and jamaica and cook additional ½ hour.
Chop onion and chilies and add, stirring briskly to develop sticky texture. Simmer 15 minutes and serve with millet or cornmeal mush.
Makes 2½ quarts or 4-6 servings.
Submitted By MICHAEL ORCHEKOWSKI On 11-25-94