Kansiye

What is Kansiye?

Kansiye is a West African stew cherished across Guinea and neighboring regions, celebrated for tender pieces of beef simmered in a velvety sauce enriched with peanut butter. Balanced by aromatic onion, garlic, and ginger, and brightened with tomato paste and crushed tomatoes, it is commonly enjoyed with fluffy rice. The spirit of the dish is slow-cooked comfort with a gentle glow of heat from chili pepper and the soothing aroma of bay leaf.

Ingredients

• 2 lb cubed beef (chuck or stewing cut)
• 1 cup natural, unsweetened peanut butter
• 2 large sliced onions
• 3 minced cloves of garlic
• 1 tablespoon grated fresh ginger
• 2 tablespoons tomato paste
• 1 can (14 oz) crushed tomatoes
• 1 whole or minced chili pepper, to taste
• 3 tablespoons vegetable oil
• 3 cups hot water, plus more as needed
• 1 to 2 bay leaves
• 1 1/2 teaspoons salt, more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped parsley (optional garnish)
• Cooked rice, for serving

Preparation

1. Season the beef evenly with the salt and black pepper.
2. Organize your aromatics: slice the onion, mince the garlic, grate the ginger, and ready the chili pepper.
3. Measure the tomato paste, open the crushed tomatoes, and set the peanut butter near the stove for easy access.

Cooking

1. Warm the vegetable oil in a heavy pot over medium-high heat. Add the beef in batches and brown on all sides; remove to a plate as pieces color.
2. Lower the heat to medium. Add the sliced onion with a pinch of salt to the pot and cook, stirring, until translucent and lightly golden. Stir in the garlic, ginger, and chili pepper; cook just until fragrant.
3. Clear a space in the pot and work in the tomato paste, letting it sizzle briefly to deepen its flavor. Pour in the crushed tomatoes and the water, scraping up any browned bits.
4. Return the browned beef and add the bay leaf. Bring to a gentle simmer, then cover and cook until the beef is tender, about 60 to 90 minutes, adjusting with more water as needed to keep the meat just submerged.
5. Ladle a cup of the hot liquid into a bowl and whisk in the peanut butter until smooth. Stir this enriched mixture back into the pot. Simmer to thicken and marry flavors, about 10 minutes.
6. Taste and adjust seasoning with more salt and black pepper as you like. Remove the bay leaf, stir in the fresh lemon juice, and finish with chopped parsley.

Serving

Spoon the stew over warm rice, with a final squeeze of lemon juice if you enjoy extra brightness. The rich body from peanut butter pairs beautifully with the gentle heat of chili pepper and the savoriness of the braised beef.

Storage

Cool completely, then refrigerate in an airtight container. The sauce thickens as it rests; rewarm gently, loosening with a splash of hot water if needed. Leftovers are excellent over fresh rice.

Cook's Tips

• For a smoother sauce, thoroughly emulsify the peanut butter with hot liquid before returning it to the pot; this prevents clumping.
• Heat level is flexible: add more or less chili pepper to taste.
• If the stew reduces too quickly, maintain a gentle simmer and add small amounts of water to keep the consistency lush, not soupy.
• Season in layers—early with a little salt, and again at the end with salt and black pepper—for depth.