Stoba (Caribbean beef stew)

Chicken in peanut crust

• 600 GRAM BEEF FOR STEWING, cubed
• 1 SWEET PEPPER, cut
• 2 ONIONS, chopped
• 3 CLOVES GARLIC, chopped
• 4 POTATOES, peeled and cut
• 3 STEMS CELERY, cut
• 2 TOMATOES, cut
• 1 RED PEPPER, chopped
• 5 CARROTS, sliced
• 2 CUPS BEEF BROTH

• 1 KG CHICKEN DRUMSTICKS
• 200 GRAM PEANUTS
• 6 TBSP FLOUR
• 2 EGGS
• 1 TSP CURRY POWDER
• 4 TBSP OIL

Stir fry the beef 5 minutes. Add the pepper, the sweet pepper, the garlic, the onions, the celery and pepper and salt to taste and stir fry 5 minutes more. Add the tomato and the broth, bring to the boil and simmer for one and a half hour. Add the potatoes and carrots and simmer half an hour more.

Crush the peanuts until coarse in the food processor. Mix with curry powder, two tablespoons flour and pepper and salt to taste. Roll the drumsticks through the flour, then through the eggs and finally through the peanut mixture. Put them in an oven dish and sprinkle with oil. Bake 45 minutes at 180 degrees Celsius.