Kansiyé RecipeOrigin: Guinea Period: Traditional |
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It's very difficult finding recipes from Guinea, West Africa and this recipe for kansiyé, which is Guinea's version of the classic West African peanut soup comes from my wife. She once worked as a cook in Guinea and knows the recipes of that country well. Ingredients
450g beef, lamb or goat cut into 3cm cubes 
Kansiyé Preparation:Method:Add the oil to a pan and brown the meat on all sites. Add the onion, salt, pepper, thyme, garlic, parsley, cloves and chilli paste. Fry for a few minutes, until he onion begins to soften then add the passata (tomato sauce) and 250ml water. Stir well to incorporate and bring to a simmer. Meanwhile mix the peanut butter with 250ml water and add this to a mixture. Bring to a simmer and allow to cook, covered, for 1 hour (or until the meat is tender and the sauce has thickened). Serve hot on a bed of rice. |
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