Peanut Sauce - Plantain - Cassava Mash

Peanut Sauce - Plantain - Cassava Mash

Ingredients

For the Peanut Sauce

  • 100g peanut paste

  • 500g lamb, chicken or any other protein, cut into pieces

  • 2 fresh tomatoes

  • 1 onion

  • Garlic, ginger, and bay leaves (to taste)

  • Red chili peppers (to taste)

  • 4 green chili peppers

  • Pepper and salt (to taste)

For the Plantain and Cassava Mash

  • 6 plantains

  • 1 piece of cassava, about 150g

  • Water

Preparation

  1. Prepare the Meat:

    • Thoroughly wash the lamb pieces with water and lemon, then place them in a pot.

  2. Prepare the Spices:

    • Clean and grind the garlic, ginger, pepper, bay leaves, and red chili peppers.

    • Take one tablespoon of the spice mix and use it to season the meat.

    • Mix well, then let the meat marinate for at least 1 hour.

  3. Cook the Meat:

    • Add 1 liter of water to the pot with the meat.

    • Cover and cook on medium heat for about 30 minutes.

  4. Add Vegetables and Remaining Spices:

    • Halfway through cooking, add the chopped tomatoes, chili peppers, onions, and the rest of the ground spices.

  5. Incorporate the Peanut Paste:

    • Dilute the peanut paste with a bit of warm water, then pour it into the pot.

    • Add enough water to cover the meat, stir well, cover, and continue cooking until the meat is fully cooked and tender.

  6. Prepare the Plantain and Cassava Mash:

    • Peel the plantains and cassava, then cut them into pieces.

    • Boil them in a pot of water until they are soft.

    • Drain, then mash the plantains and cassava together to achieve a smooth texture.

  7. Serve:

    • Serve the peanut sauce hot with the plantain and cassava mash on the side.

Enjoy your meal!