Plat principal
Pistachio Sauce (Egusi-Style Pumpkin Seed Sauce)
A Cameroonian sauce of ground pumpkin seeds (pistache) simmered with beef and tomatoes, served with rice, plantains or root vegetables such as cocoyam or yam.
Prep25 min
Cooking45 min
Total1 h 10
Servings5
DifficultyMedium
Calories480 kcal
Preparation
1 h 10- Mince the onion. Cut the beef into pieces, salt it and leave it with 1/4 of the minced onion and 1/2 litre of water for about 20 minutes.
- Meanwhile, blend the pumpkin seeds until you get a powder and put it in a container with 1/2 glass of water. Finely cut the 1/2 leek, and chop the garlic and ginger.
- When the meat is almost cooked, remove its juice and set it aside. Add the oil to a pot and brown the meat pieces. Add the rest of the onion and the 1/2 leek, and cook for 2 to 3 minutes. Add the tomatoes and let them sweat for a few minutes while stirring, then add the meat cooking juice, garlic, ginger, thyme and chilli. Season with salt and pepper and let it simmer for 5 minutes over high heat.
- Lower the heat and, using a small spoon, drop small mounds of the seed mixture into the pot. You can add a little water if needed. Let it simmer for about twenty minutes, until the meat is very tender and the seeds are cooked.
- You can serve this sauce with rice, plantains, or a tuber such as cocoyam or yam of your choice.
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