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!
Orange – Nigella Religieuse, served with Abesh Eweha
This recipe, incorporating Ethiopian traditional ingredients to a French dessert recipe, was created jointly by Ethiopian chef Yohanis and the Ambassador of France to Ethiopia, Frédéric Bontems. They came together ...
- Difficulty
Carbonnade flamande (Flemish beef stew) with fries and mayonnaise
The French word “carbonnade” comes from “charbon” (charcoal) as this dish used to be slow-cooked on charcoal embers. It is a cousin of the “Boeuf Bourguignon” which is prepared with ...
- Difficulty
Apapransa
To prepare the cornmeal, roast two cups of dry maize in a saucepan until brown. Take off the heat and leave to cool. Blend in a clean container until powdery. ...
- Difficulty
