Leaf sauce with peanut paste
This recipe was kindly contributed by the EU Delegation in Guinea. In the image,
Ambassador Josep Coll is wearing a traditional outfit worn in the forested areas of the country.
- 500 g beef
- 500 g smoked fish
- 300 g cassava leaves
- 200 g crushed peanuts
- 2 onions
- 2 cloves of garlic
- 3 round chilies
- 50 g chives
- 2 tbsp. olive oil
Sauté the meat, adding the chopped onions, pressed garlic, and some water. Let it simmer on low heat.
In a bowl, mix the crushed peanuts with some water, to obtain a paste. Mix it into the boiling meat and let it simmer for another two hours on low heat. Add the smoked fish, the chilies, and the chives. Let everything cook for half an hour, adding salt and pepper to taste.
In a separate cooking pot with boiling water, bring the cassava leaves to boil for 10 mins. Drain and mince the leaves, then add to the sauce. Let everything cook together at low heat for another 30 mins, and serve with local rice.
Sauté the meat, adding the chopped onions, pressed garlic, and some water. Let it simmer on low heat.
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