OMG!!! Where can I find this recipe???

Question

A friend of mine made this African Dish called "Gravy". It had this beef stew meat and shrimp and it was spicy. I have been looking for this recipe and I can't find it anywhere. PLZ help!!!

Answer 1

I can't find anything either but there is not much to go on. What else is in it? Can't you get the recipe from your friend?

EDIT:

How does this sound? It is served over rice.

Egusi Soup

"This soup is native to West Africa (Nigeria) and many of my American as well as Nigerian friends have enjoyed it. It is a great soup for those who like to try something different every once in a while. Ground Egusi seeds give this soup a unique color and flavor. If you can't find Egusi seeds, you can substitute pumpkin seeds. Any combination of crab, shrimp and smoked fish can be used in place of the shrimp. Drained, smoked oysters and chicken can be used in place of the beef."

PREP TIME  15 Min  

COOK TIME  1 Hr 20 Min  

READY IN  1 Hr 35 Min  

Original recipe yield: 6 to 8 servings

INGREDIENTS

3/4 cup pumpkin seeds

1 1/2 pounds cubed beef stew meat

1/2 cup peanut oil

2 large tomatoes, chopped

1 small onion, chopped

2 habanero peppers, seeded and minced

18 ounces tomato sauce

3 tablespoons tomato paste

1 1/2 cups water

2 pounds fresh shrimp, peeled and deveined

1 pound fresh spinach, washed and chopped

DIRECTIONS

Place pumpkin seeds in a blender and blend for 30 to 40 seconds or until mixture is a powdery paste. Set aside.

Wash beef and cut into bite-size cubes. Season with salt. In large pot, heat oil over medium-high heat for 4 to 5 minutes. Add beef and saute for 3 to 5 minutes or until brown but not cooked through.

Place tomatoes, onions, and pepper in a blender and blend for about 30 seconds or until smooth. Add tomato mixture to meat, reduce heat to medium-low, and cover. Cook for 40 to 50 minutes or until meat is tender.

Add tomato sauce, water, and shrimp and simmer for 10 minutes.

Add spinach and ground pumpkin seeds and continue to simmer 10 minutes more.

Answer 2

This is what I found:

http://recipes.bgkulinar.net/recipe-Afri...

Not sure if that is what you are referring to or not, but this was the closest thing to what you described.  Hope this helped.

Answer 3

Do you know what part of Africa it comes from? In Africa there are many different cuisines.

Answer 4

Is this it?  I am thinking the "sauce" could also be "gravy".

from: Western Africa | cooking method: boiling-simmering

Plasas

Plasas is a "sauce" always made with some sort of greens, meat and dried fish, thickened with egusi or peanut butter, and served with a starchy side-dish. An astounding variety of greens (i.e., leaf vegetables that must be cooked) can be used in Plasas and similar soups and stews. Plasas is most often found in The Gambia and Sierra Leone, where it may be another way of saying Palava Sauce or Palaver Sauce.

What you need

one-half cup palm oil

one pound of beef, or any stew meat, cut into bite-sized cubes

hot chile pepper (or green or red bell pepper), chopped

one or two onions, chopped

one or two bouillon cubes or beef broth cubes (or oriri, see below)

two or more pounds of greens (spinach, collards, kale, turnip greens are good, in Africa bitterleaf, bologie, okra leaves, sweet potato leaves, or sorrel leaves are often used), cleaned, washed, and shredded (cassava leaves should be ground or pounded and blanched before use; collards and kale can be blanched)

one or two dried, salted, or smoked fish, cleaned, rinsed, and cut into pieces

one-half cup dried shrimp (optional)

one-half cup egusi -- or -- one-half cup peanut butter (natural, unsweetened)

red or cayenne pepper (to taste)

salt or baking soda (to taste)

What you do

Heat the oil in a large pot. Cook the meat in the oil for a few minutes.

Add the chile pepper (or bell pepper), onions, beef broth cube, and a cup or two of water. Bring to a boil, then reduce heat.

Add the greens, cover, and cook until they are tender. (Spinach will cook quickly, in ten to fifteen minutes; the other greens will take an hour or longer.)

When the greens are tender and the meat is fully cooked: add the dried fish and dried shrimp. In a cup or small bowl, combine the egusi (or peanut butter) with hot water (or liquid from the cooking pot), stir until smooth, then add to the greens and meat. Simmer for ten minutes more.

Serve with Fufu, or Rice.

Ogiri is a seasoning derived from the fermented (?) seeds of the African locust tree or perhaps from fermented sesame seeds (?), it is used in soups and stews in Western Africa. It may be available in African import grocery stores.

Answer 5

try foodnetwork.com