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Recipe by: aloha
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See below ingredients and instructions of the recipe
2 lb Beef, cut in pieces -style peanut butter
2 t Salt 1 c Jamaica flowers
2 t Ground dried shrimp 1 Onion
6 c Water 2 Chilies, not seeded
2 lb Okra, sliced Steamed millet or cornmeal
1 c Minus 1 tablespoon chunky -mush
The word "nyeleng" comes from the Mandinka language of West Africa,
but the Mandinkas' peanut-farming neighbors, the Wolof people of
Senegal, now make this dish as well. Jamaica (pronounced hah-MY-kah)
is the Spanish name for the dried blossom of an African shrub,
Hibiscus sabdariffa. It is sold in Latin markets and many
supermarkets under the name of jamaica.
Place beef in pot. Add salt, dried shrimp and boiling water. Reduce
heat and simmer 3/4 hour, skimming as needed. Add okra and cook until
seeds turn reddish, about 1/2 hour. Add peanut butter and jamaica and
cook additional 1/2 hour.
Chop onion and chilies and add, stirring briskly to develop sticky
texture. Simmer 15 minutes and serve with millet or cornmeal mush.
Makes 2 1/2 quarts or 4-6 servings.
Submitted By MICHAEL ORCHEKOWSKI On 11-25-94
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million

Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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