Entree: Burkina Faso – Central Culinary Region – Benga (Millet porridge served with a rich tomato–peanut stew and braised beef)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Additional 10 min

Total 1 hr 35 min

Ingredients

- 1 lb (454 g) beef chuck, cut into 1-inch (2.5 cm) pieces
- 3 tbsp (45 ml) peanut oil or vegetable oil
- 2 medium onions, divided
- 3 cloves (9 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 cups (480 g) chopped ripe tomatoes (or canned)
- 2 tbsp (30 g) tomato paste
- 1 cup (250 g) smooth peanut butter (natural)
- 4 cups (960 ml) beef stock or water
- 1–2 scotch bonnet or habanero peppers, whole or finely chopped (to taste)
- 1 tsp (6 g) bouillon powder or 1 cube (optional)
- Salt to taste
- 1/4 cup (15 g) chopped fresh cilantro or parsley
- 2 cups (240 g) millet flour (for tô)
- 4 cups (960 ml) water (for tô)
- Pinch of salt (for tô)

Instructions

1. Pat beef dry and season lightly with salt. In a heavy pot, heat 2 tbsp (30 ml) oil over medium-high heat and brown beef in batches until well browned; remove and set aside.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) oil, add 1 chopped onion, garlic, and ginger; sauté until softened and fragrant, about 3–4 minutes.
3. Stir in chopped tomatoes and tomato paste, cook 5 minutes until tomatoes break down. Add peanut butter and mix until incorporated.
4. Return beef to the pot, add beef stock, scotch bonnet pepper, and bouillon if using. Bring to a simmer, cover, and cook gently 45–60 minutes until beef is tender and sauce thickens; adjust salt and remove whole pepper if left whole.
5. While the stew simmers, make the millet tô: bring 4 cups (960 ml) water and a pinch of salt to a boil in a saucepan. Whisk in millet flour gradually to prevent lumps, then reduce heat to low and stir constantly until thick and smooth, about 8–10 minutes. When very thick, cook 2–3 more minutes, then shape into portions with a wet spoon or wooden paddle.
6. Stir chopped cilantro into the peanut stew just before serving. Serve hot with portions of millet tô on plates, spooning the tomato–peanut sauce and braised beef over or alongside the tô.