This recipe for stew is very simple and easy to make. I found it quite bland, if you try it you may want to increase the amount of Tabasco sauce. It was perfectly eatable but I wouldn't make it again.

It should be served with cuscus, which will absorve the very soupy sauce. I didn't have any on hand (time for a cuscus run!) so I served it by itself.

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Biafran Stew

Ingredients

1 1/2 lbs chuck steak, cubed

2 1/2 lbs chicken pieces

1 28-oz can whole tomatoes

1 green pepper, coarsely chopped

1 yellow onion, chopped

1 tsp. Tabasco sauce

salt and pepper to taste

Peanut oil for frying

Instructions

Heat the oil in a large pot. Brown the beef. Add the remaining ingredients, mix, cover and simmer for 1 to 1 1/2 hours or until cooked.

Adapted from The Frugal Gourmet