Plat principal
Nsugi (Palm Nut Sauce) with Game Meat
This sauce is made mainly in Bassa country, with palm nut as its main ingredient.
Prep30 min
Cooking2 h 30
Total3 h
Servings6
DifficultyMedium
Calories420 kcal
Preparation
3 h- Prepare your game meat by cutting it into pieces.
- Cook the meat in a pot of salted water for about 1 hour 30, or in a pressure cooker if the game is fresh.
- Drain the meat and set it aside.
- Meanwhile, filter and collect 500 ml of the meat broth. If you don't have enough, add water.
- Pour the meat's cooking juices over the pieces of meat while stirring.
- In the meantime, boil the palm nuts until they become tender.
- 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.
- 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.
- Crush the previously soaked peanuts and add them to the sauce.
- Lower the heat and let it reduce until you obtain a bound sauce of a lovely orange color, about 1 hour.
- Stir from time to time to keep the sauce from sticking to the bottom, and adjust the seasoning if necessary.
- Serve with grated cocoyam or any other side of your choice. Enjoy your meal.
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