Emmamba (beef stew with peanut paste)

Instructions

1. Cut the meat into even pieces and season it with the salt, turmeric and paprika.
2. In a large pan, heat the oil and brown the meat on all sides over high heat for about 8 minutes.
3. Add the sliced onions and chopped garlic, and let them fry for 5 minutes over medium heat until golden.
4. Stir in the diced tomatoes and the chilli if using, and let them break down for 5 minutes, stirring.
5. Pour in the hot water, cover and simmer gently for 40 minutes, until the meat is tender.
6. Dilute the peanut paste in a bowl with a ladle of the cooking juices to make a smooth mixture, then pour it into the pan.
7. Stir well and simmer uncovered for another 10 minutes so the sauce thickens and becomes creamy.
8. Add the spinach or amaranth if you're using them, adjust the seasoning, and serve hot with rice or matooke.