Ghana meatball stew

4 Servings

Ingredients

Quantity Ingredient
2 pounds Ground Beef
1 teaspoon Tenderizer
1 teaspoon Lemon Juice
1 large Egg; Slightly Beaten
1 cup Onions; Finely Chopped
1 teaspoon Salt
1 teaspoon Black or Cayenne Pepper
1 dash Garlic Powder
1 teaspoon Ground Nutmeg
1½ tablespoon All-purpose Flour
½ cup Cooking Oil
1 medium Onion; Sliced
1 cup Tomato Sauce
1 medium Tomato; Peeled and Sliced
1 Green Pepper; Sliced
L/2 cup Water

Directions

MEATBALL

GRAVY

Kwanzaa is the African-American spiritual holiday initiated by Dr. Maulana Ron Karenga on December 26, 1966. Kwanzaa is based on the principles of the Kawaida theory. The Kawaida theory premise is that social revolutionary change for Black America can be achieved by the act of revealing and disclosing individuals to their cultural heritage.

Kwanzaa is a celebration of life and a lifetime as every day brings new cultural enlightenment for the participants. Try this cultural exchange tonight and prepare today's recipe as our salute to Black History Month concludes at Recipe-a-Day.com.

In a large mixing bowl combine ground beef with tenderizer, lemon juice, egg, onions, salt, choice of pepper, garlic, and nutmeg. Cover and let stand for 30 minutes to set and permit seasonings to mingle. Form about a dozen tablespoon-size balls of the seasoned beef. Spread flour on a plate and roll each ball in flour to coat.

Meanwhile, heat oil in a large skillet over medium heat. When oil is ready a toothpick or bread crumb dropped into the skillet will quickly sizzle and begin to brown. Brown all sides of meatballs evenly while using a metal spoon for turning. When meat is finished browning, remove from the skillet with a slotted metal spoon. Place on paper towel to remove excess oil and reserve both meatballs and cooking oil.

To prepare gravy return remaining cooking oil to a large, clean skillet and brown all remaining flour. Add onions, tomato sauce, sliced tomato, and green pepper. Cook for 10-minutes over medium heat. Slowly stir in water and thoroughly combine sauce mixture. Add reserved browned meat balls, cover and reduce heat to a simmer. Continue to simmer for approximately 30-minutes, stirring occasionally until gravy is well blended throughout the meatball mixture. Serve hot over rice. Stew goes well with sweet potatoes, yams or pineapple slices.

Posted to dailyrecipe@... by The Cook & Kitchen Staff <dailyrecipe-owner@...> on Feb 20, 1998

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