Entree: Cote d'Ivoire – Northern Culinary Region – Kabato (Pan-fried millet cakes served with a hearty tomato-peanut sauce 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 50 min

Total 1 hr 15 min

Ingredients

- 2 cups (240 g) millet flour
- 1 tsp (6 g) fine salt
- 1 1/2 cups (360 ml) warm water
- 2 tbsp (30 ml) vegetable oil for frying, plus more as needed
- 1 lb (454 g) beef stew meat, cut into 1-inch pieces
- 1 tbsp (15 ml) vegetable oil for stewing
- 1 large onion, chopped, about 1 cup (150 g)
- 2 cloves garlic, minced (6 g)
- 1 tbsp (6 g) fresh ginger, minced
- 14 oz (400 g) canned crushed tomatoes
- 2 cups (480 ml) beef broth or water
- 1/2 cup (113 g) natural peanut butter (smooth)
- 1 tbsp (15 g) tomato paste
- 1 tsp (2 g) smoked paprika or mild chili powder
- 1/2 tsp (2 g) ground cayenne or to taste
- Salt and black pepper to taste
- 2 cups (60 g) chopped leafy greens (spinach, cassava leaves, or similar), optional
- Fresh cilantro or parsley for garnish

Instructions

1. Make the millet dough: in a bowl combine millet flour and salt. Gradually add warm water while stirring until a thick, pliable dough forms (similar to a thick batter or drop dough). Let rest 10 minutes.
2. Shape and cook the cakes: heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium heat. With wet hands, form the millet dough into patties about 3 inches (8 cm) wide and 1/2 inch (1 cm) thick. Fry in batches, 3–4 minutes per side, until crisp and golden. Transfer to a plate and keep warm.
3. Brown the beef: heat 1 tbsp (15 ml) oil in a heavy saucepan over medium-high heat. Season beef with salt and pepper and brown in batches until seared on all sides. Remove and set aside.
4. Build the sauce: in the same pan, reduce heat to medium and add the chopped onion, garlic, and ginger. Sauté 4–5 minutes until softened. Add tomato paste and smoked paprika, cook 1 minute.
5. Simmer: return beef to the pan, add crushed tomatoes and beef broth, bring to a simmer. Cover and cook gently 35–45 minutes until beef is tender (or longer if needed).
6. Finish with peanut: stir in peanut butter until fully incorporated and smooth. If sauce is too thick, add water or broth 2 tbsp (30 ml) at a time to reach desired consistency. Add chopped greens if using and simmer 3–5 minutes until wilted. Adjust salt, pepper, and cayenne to taste.
7. Serve: place 2–3 millet cakes per plate and ladle the tomato-peanut and beef sauce over or alongside. Garnish with fresh cilantro or parsley.