Main
Gabonese eggplant and peanut stew
- Preparation time
- 55 min
- Servings
- 4 servings
Ingredients
4 servings
- Eggplant — to buy2
- Viande fumée — to buy300 g
- Peanut paste — to buy150 g
- Palm oil — to buy2 tbsp
- Onion — to buy1
- Tomato — to buy2
- Chili pepper — to buy1
Preparation
Cut the eggplant into large cubes and cut the smoked meat into small pieces.
Heat the palm oil in a pot, sauté the sliced onion for 3 minutes.
Add the smoked meat and sauté 5 minutes to flavour it well.
Add the diced tomato and the chili, let it stew 5 minutes.
Stir in the eggplant cubes and the peanut paste diluted in 200 ml of hot water, mix well.
Cover and simmer over low heat for 25-30 minutes, stirring from time to time, until the eggplant is tender and the sauce smooth.
Serve hot with white rice.