A thick, rich, creamy stew made with ground peanut paste and meat (often beef or lamb), along with vegetables like cabbage, carrots, potatoes, and sometimes sweet potatoes or okra, seasoned with onion, garlic, hot peppers like cayenne or Scotch bonnet, a touch of tomato paste, and often thyme or bay leaf. I´m especially fond of peanut-based dishes, and this one especially showcases the importance of these tasty tubers in Senegalese cooking.
Read more in my post Senegal´s Flavorful Cuisine and its 5 Most Iconic Dish.
Comments