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Beef in Cumin Sauce
from Central Africa

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Cumin has been used for centuries in the cuisines of Northern Africa, Arabia, and India, where it is usually mixed with other spices. When cumin was introduced to Central Africa is unknown, but recipes like this one and Chicken in Cumin Sauce are common there. This recipe is also good when made with wild game such as antelope, gazelle, or pangolin.

What you need

one or two pounds of stew meat, cut into large bite-sized pieces
two or three cloves of garlic, minced
two onions, finely chopped
juice of two limes or lemons, and/or a tablespoon of vinegar
one chile pepper, cleaned and chopped
three or four tomatoes, chopped (or canned tomatoes)
two cans tomato paste
three or four teaspoons of cumin
hot sauce, or cayenne pepper or red pepper to taste
black pepper to taste
salt to taste
several mint leaves (optional)
What you do

In a large pot, bring the meat to a boil in a inch of water. Cover and reduce heat.While the meat is cooking, make a sauce by combining all the remaining ingredients in a separate pot. Bring to a slow boil. Turn off heat.Add the sauce to the meat. Simmer until meat is done, and then simmer some more.Serve with Fufu.

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