Goat Stew (Central African)
Goat in peanut and leaf: the celebration stew of minced or cubed goat with groundnuts, cassava leaves and palm oil, eaten at Bangui's family feasts. Ingredients: goat meat, groundnut paste, cassava leaves (pounded), onions, palm oil, chiles, salt.
What it is
Goat in peanut and leaf: the celebration stew of minced or cubed goat with groundnuts, cassava leaves and palm oil, eaten at Bangui's family feasts. Ingredients: goat meat, groundnut paste, cassava leaves (pounded), onions, palm oil, chiles, salt. Recipe: 1) Simmer goat until tender. 2) Add pounded leaves. 3) Stir in peanut paste and oil. 4) Cook into a thick, dark stew. Serve: with rice or fufu. Flavor: rich, green, nutty. History: the dish belongs to the country's feast tables, where goat is the meat of honour. See also: Kanda, Fumbwa.
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