Grilled Beef With Peanut Flour Kyinkyinga Recipes

KYINKYINGA (WEST AFRICAN GRILLED BEEF WITH PEANUT FLOUR)

Steps:

• Place beef in a large baking dish and set aside.
• Combine pepper, onion, garlic, chilies, ginger, salt and pepper in a food processor.
• Process until finely chopped.
• Add oil and process into a smooth paste.
• Add mixture to beef and toss thoroughly to coat.
• Cover and refrigerate 2-3 hours.
• Preheat grill to high.
• Remove beef and thread it onto skewers, alternating with pieces of pepper and onion.
• Place peanut flour on a large plate.
• Roll the kebabs in the peanut flour until generously coated.
• Oil the grill grate.
• Grill kebabs, turning with tongs, until beef is cooked to taste, 2-3 minutes per side (8-12 minutes total) for medium-rare.
• Note: if you can't find peanut flour, combine 1 1/4 cups dry-roasted peanuts and 1/4 cup all purpose flour in a food processor. Pulse until mixture is finely ground. Be careful not to overprocess or you'll have peanut butter.

AFRICAN BEEF

Steps:

• In a medium bowl, whisk together the Creamy Peanut Butter and the beef broth until well blended. Set aside.
• Cut stewing beef in 1 1/2 inch cubes.
• Season the meat with salt and pepper.
• In a large saucepan or stew pot, heat the Canola oil over medium heat.
• Add the onion, garlic, bell pepper, and carrots.
• Saute until the onions are translucent.
• Add the meat and continue to cook, stirring often, until it is browned on all sides.
• Add the peanut butter and broth mixture, tomatoes and liquid, thyme, and bay leaf.
• Stir well and bring to a boil. Reduce heat to low and simmer, stirring often for about 1 1/2 hour or until the meat is tender.
• Taste and add salt and pepper if desired. Remove the bay leaf and discard.
• Serve hot over rice.
• Cook on Low for 7 hours if using your slow cooker.

GRILLED BEEF WITH PEANUT FLOUR / KYINKYINGA

Steps:

• 1. Place the beef in a large baking dish and set it aside while you prepare the marinade.2. Combine the onion, bell pepper, garlic, chiles, ginger, salt, and pepper in a food processor and finely chop. Add the oil and continue processing to a smooth purée. Add the mixture to the beef and toss thoroughly to coat. Cover and let marinate, in the refrigerator, for 2 to 3 hours.3. Preheat the grill to high.4. Remove the beef from the marinade and thread it onto the skewers, alternating with pieces of bell pepper and onion. Place the flour on a large plate and roll the kebabs in it so that all sides are generously covered. 5. When ready to cook, oil the grill grate. Arrange the skewers on the hot grate. Grill, turning the kebabs with tongs, until the beef is cooked to taste, 2 to 3 minutes per side (8 to 12 minutes in all), for medium-rare. Serve immediately.Serves 4Note: If you don't have peanut flour, grind 1 1/4 cups dry-roasted peanuts with 1/4 cup all-purpose flour as fine as possible in a food processor, running the machine in short bursts. Take care not to overgrind peanut flour quickly becomes peanut butter.

RUSSIAN BEEF KEBABS / SHASHLIK

Steps:

• 1. Trim any sinew and excess fat off the beef, then cut the meat into 1 1/2-inch cubes. Combine the ingredients for the marinade in a large nonreactive baking dish. Add the meat and toss thoroughly to coat. Cover and let marinate, in the refrigerator, at least 4 hours, but preferably 8, stirring once or twice.2. Preheat the grill to high.3. Remove the beef from the marinade and thread onto the skewers, alternating with pieces of onion and bell pepper. When ready to cook, oil the grill grate. Arrange the kebabs on the hot grate and grill, turning with tongs, until the meat is cooked to taste, 2 to 3 minutes per side, (8 to 12 minutes in all), for medium-rare. Baste the beef with any excess marinade as it cooks, but stop basting the last 5 minutes. Serve immediately.Serves 4 to 6