Whenever I mention to Matt that I’m going to cook another dish from Africa, his first question is inevitably: “does it involve peanut butter?” For the past few dishes, I’ve had to sadly tell him that no, this one relies on other thickening agents and flavors. But not with this one! Kansiye is a beef stew from Guinea, on the northwestern coast of Africa. One of the simpler stew dishes I’ve made as of late, this only has a handful of ingredients and was incredibly easy to make.

I’ve never cooked with beef as much as I have for this project. I’ve found that for most of these stews (or anything where the meat will be marinated for a while or will be cooked for a long period time) stew or pot roast meat seems to be a good cut. Plus it’s economical!

I served this over brown rice alongside some HUGE brussels sprouts that came with my weekly Hungry Harvest box.

Recipe I used: https://www.food.com/recipe/kansiy-traditional-recipe-from-guinea-west-africa-310432

Overall Level of Effort: 1

Skill Level: Beginner

Would Make it Again? No

Additional Notes: The only real reason I wouldn’t make it again is that I’ve made so many different beef stews through this project and I think I enjoyed some of the others more. In hindsight, it’s REALLY hard to try to rank these dishes when you’ve passed the 100 dish mark. I’ll probably attempt to include a readout of my favorites from this year like I did at the end of last year.