Groundnut Stew

• 1 lb / 455 g blade steak
• 1 onion, peeled and thinly sliced or chopped

Dice the beef, and put it in a saucepan with the onion. Just cover with water, bring to the boil, and skim the surface. Reduce the heat and simmer gently for 15–20 minutes. Halve small aubergines, or dice the larger one, and add to the pan. Grind the nuts, and work to a smooth paste with a little of the beef stock. Rub the tomatoes through a sieve, mix with the anchovy paste, nut paste and chil