Nsugi (Palm Nut Sauce) with Game Meat

shopping_basket Ingredients 11 items

• check_circle 1 fresh or smoked game meat
• check_circle 800 g palm nut extract (nsugi in Bassa)
• check_circle 3 large onions, very coarsely chopped
• check_circle 1 clove garlic, finely chopped
• check_circle 100 g peanuts
• check_circle 1 tbsp shrimp powder
• check_circle Fresh chili pepper
• check_circle Meat cooking juices
• check_circle 1 sprig of thyme and 2 bay leaves
• check_circle Seasoning cube
• check_circle Salt

receipt_long Preparation Steps

1. 1
   Prepare your game meat by cutting it into pieces.
2. 2
   Cook the meat in a pot of salted water for about 1 hour 30, or in a pressure cooker if the game is fresh.
3. 3
   Drain the meat and set it aside.
4. 4
   Meanwhile, filter and collect 500 ml of the meat broth. If you don't have enough, add water.
5. 5
   Pour the meat's cooking juices over the pieces of meat while stirring.
6. 6
   In the meantime, boil the palm nuts until they become tender.
7. 7
   Pound them in a mortar and extract the juice by pressing the palm nut flesh. Pass the juice through a sieve or strainer to rid it of small debris.
8. 8
   Collect this sauce in a large pot, add the onions, garlic, thyme and bay leaves, and stir all of this into the meat. Put on the heat.
9. 9
   Crush the previously soaked peanuts and add them to the sauce.
10. 10
    Lower the heat and let it reduce until you obtain a bound sauce of a lovely orange color, about 1 hour.
11. 11
    Stir from time to time to keep the sauce from sticking to the bottom, and adjust the seasoning if necessary.
12. 12
    Serve with grated cocoyam or any other side of your choice. Enjoy your meal.