West Nile Stew with Sour Sting

Ingredients

• 1 kg beef stew meat, in chunks
• 2 onions, halved and sliced
• 4 cloves garlic, minced
• 2 red chili peppers, sliced
• 2 bay leaves
• 2 tsp smoked paprika
• 1 tsp cumin seeds
• 1 can diced tomatoes (400 g)
• 250 ml beef stock
• 1 lemon, juice and zest
• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• 2 medium red onions, thinly sliced (for the sting)
• 100 ml white wine vinegar
• 1 tbsp sugar
• 1 tsp salt
• salt and pepper to taste

Method

1. Heat the olive oil in a large stew pot and brown the meat on all sides.
2. Add onions, garlic, and red chili peppers, and sauté for 5 minutes.
3. Add paprika, cumin seeds, and bay leaves, and briefly fry.
4. Add diced tomatoes, stock, lemon zest and juice. Bring to a boil.
5. Simmer on low heat for 2.5 hours with the lid ajar, until the meat is tender.
6. Season with red wine vinegar, salt, and pepper.
7. For the pickled onions, mix red onion with white wine vinegar, sugar, and salt. Let sit at least 30 minutes.
8. Serve the stew topped with the sharp pickled onions.

Serving notes

• Serve under a cloche for dramatic effect, a nod to the mosquito net.
• Garnish with extra chili for those who dare.
• Serve with rustic bread to soak up the tension.