African-inspired vegetable and Veal sauce

Print Friendly

African-inspired vegetable and Veal sauce

Production: 6 – Serving
Preparation: 20 Minutes
Cooking: 180 Minutes

For people who love vegetables, sauce this is ideal. We can  compare it to some of our traditional vegetables soup. It comes from an old friend who was preparing his meals, Ivory Coast style, in a small dorm room on a single small burner. It was absolutely delicious to eat on a table corner after a busy day. I just adapted to the western palace unaccustomed to absorb food that’s very spicy as they like it in Ivory Coast.

Served on a bed of rice it is a very healthy meal, balanced and full of vitamins.

If the veal is not a meat that you like you can very well use cubes of beef or pork or even chicken. With chicken it’s even sweeter, but it is a basic sauce that you can adapt to your tastes.

African-inspired vegetable and Veal sauce

 

Ingredients:
Veal meat (cubes) – [1 lbs.]  (454 g.)
Carrots – [4]
Onions (large) – [2]
Leek – [1]
Hot cherry pepper – [1]
Celery – [1 cup]  (250 ml.)
Cabbage – [1 cup]  (250 ml.)
Eggplants (small) – [2]
Zucchini  – [1]
Hot cherry pepper – [1]
Okra  – [1/2 cup]  (125 ml.)
Oignon Soup Mix – [1]
Peanut Butter – [3 tablespoons]  (45 ml.)
Salt & Pepper to taste

Steps:
1- Chop the onions into cubes.
2- In a large saucepan, place the meat cubes, onions and cherry peppers.
3- Cover with water to 3 / 4 and cook over medium heat for one hour.
4- Cut all the vegetables (leeks, carrots, celery, cabbage, okra) except the eggplant and zucchini and add to the pan.
5- Simmer at least 2 hours.
6- Peel and cut into very large pieces the eggplant and zucchini and add to the pan.
7- When the eggplant, zucchini and okra are cooked mash them in the mixer and add the tomato paste.
8- Mix mashed eggplant, zucchini, okra to the rest of the sauce and continue simmering.
9- Add the peanut butter, the onion soup and the cube MAGGI when the sauce reach a rolling boil.
10- Salt and pepper to taste.
11- Simmer 20 more minutes for the flavors blend well.
12- Serve over rice or couscous or attiéké.