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
Prepare the Meat:
Thoroughly wash the lamb pieces with water and lemon, then place them in a pot.
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.
Cook the Meat:
Add 1 liter of water to the pot with the meat.
Cover and cook on medium heat for about 30 minutes.
Add Vegetables and Remaining Spices:
Halfway through cooking, add the chopped tomatoes, chili peppers, onions, and the rest of the ground spices.
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.
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.
Serve:
Serve the peanut sauce hot with the plantain and cassava mash on the side.
Enjoy your meal!