Friday, May 16, 2008

Boeuf Aux Mangues Sauvages (Beef In Ogbono Sauce)

This stew uses the inner kernel of the wild mango (Irvingia gabonensis) as a thickener. For more information on the African wild mango see my spice page on Ogbono.

  • 2kg stewing steak
  • 12 ogbono seeds (wild mango kernels) crushed in a pestle and mortar
  • 250ml palm oil (or groundnut oil with 2 tsp paprika)
  • 2 tomatoes, blanched, peeled and chopped
  • 1 onion, finely chopped
  • 2 tbsp dried shrimp
  • cayenne pepper and salt, to taste
  • Add about 400ml lightly-salted water to a large pan. Bring to the boil then add the meat. Cook for about five minutes then remove the meat and set aside. Add the oil to the pot then add the tomato, onion and dried shrimp. Cook for a few minutes then add the meat. Reduce the heat, cover and simmer for an hour. When the meat is fully cooked and tender add the crushed ogbono kernels a little at a time. Stir and simmer all the while, so as not to produce lumps. Continue to simmer, stirring often, until the sauce reaches the desired thickness.
  • Adjust the seasoning and serve with boiled yam or sweet potato.

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