This dish would have traditionally been made with bushmeat (Afrcan wild game) and wild pig is particularly popular in Central Africa. The nearest Western equivalent is Wild Boar, though any game could be used and pork can be substituted at a pinch.
- 1.2kg wild boar or pork cut into serving-sized pieces
- 3 onions, chopped
- 4 tomatoes, peeled and chopped
- 250ml peanut butter
- oil for frying
- salt and black pepper, to taste
- Add 3 tbsp oil to a large pot and fry the meat until browned. Reduce the heat then add 500ml water and season. Simmer for half an hour then add the tomatoes and onions and continue to simmer until the meat is done and is just starting to become tender.
- Remove about 200ml of the liquid and mix with the peanut butter to form a smooth paste. Add this back to the pot and stir in. Continue to simmer until the meat is very tender. Serve with boiled plantains, Baton de Manioc, FuFu or rice.