Mauritanian Pepper Steak with Coconut

Ingredients:

1.5 kg tenderloin, cut into 1cm thick strips

1 coconut (water reserved) with flesh cut into strips the same size as the beef

4 green bell peppers, cut into strips the same size as the beef

1 hot chilli pepper, finely sliced

120 ml groundnut oil

1 tbsp salt

1 tsp black pepper

3 garlic cloves, minced

6 drops Tabasco

2 tbsp soy sauce

2 beef bouillon or Maggi cubes

4 tbsp cornflour

Cooking Instructions:

Add the oil to a large frying pan and add the salt, black pepper, garlic and Tabasco. Fry the peppers and chilli in this seasoned oil for 2 minutes then add the steak and fry for a further 2 minutes before adding the coconut strips and frying for another 2 minutes. Mix the coconut water with sufficient water to make 500ml and bring to a boil. Add the soy sauce and beef bouillon then mix the cornflour with 60ml water to form a paste. Add this to the coconut water mixture and stir to incorporate. Continue stirring the mixture over low heat until the sauce thickens. Place the meat mixture on a bed of rice and spoon the sauce over the top before serving.

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