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.
Other recipes
From mains to sides, and from desserts to snacks: our Ambassadorial community has the perfect recipe for every occasion. Check out all the recipes in our diverse collection and discover how our Ambassadors cook their favourite dishes!
Liboké
This recipe was kindly contributed by the EU Delegation to DRC, and in particular by its Residence chef, Mr Martin Ibeya. Ambassador Bart Ouvry shared the meal with his colleague, ...
- Difficulty
Pašticada
“I was born in Mimice, a small village in Dalmatia, and therefore it is no surprise that I would like share with you the most famous Dalmatian recipe. Even though ...
- Difficulty
Cabrito à Moçambicana (Goat)
Remove all the fat from the goat and cut it into medium pieces. Marinate in the wine (or beer) for two hours, adding the salt, the chopped garlic and the ...
- Difficulty
