African Chop

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  • Level: Easy
  • Total: 2 hr 10 min
  • Prep: 10 min
  • Cook: 2 hr
  • Yield: 4 servings
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2 pounds stew beef, cut into 1-inch cubes

3 beef bouillon cubes

2 teaspoons salt

1/2 teaspoon crushed red pepper

1 teaspoon chili powder

1 tablespoon chili flakes

2 tablespoons curry powder

4 cups water

4 slices bacon

2 pounds collard greens, washed, drained, and thinly sliced

1 cup chopped onions

One 28-ounce can tomato puree

1/2 cup peanut butter


  1. In a Dutch oven, place the stew beef, bouillon cubes, salt, crushed red pepper, chili powder, chili flakes, curry powder, and water. Stir and bring to a rapid boil. Reduce the heat and simmer, covered, for 1 hour. Cut the bacon into small pieces and fry in a skillet until all of the fat is rendered. Remove the bacon from the skillet and reserve. Saute the greens and the onions in the bacon fat for 4 minutes, stirring constantly. Add the sauteed greens and onions along with the tomato puree, reserved bacon, and peanut butter to the stew. Stir and simmer, covered, for 1 hour. Serve with rice.