Tuesday, 14 May 2013

Camel Peanut Stew











My husband make sure we have camel meat on stock.  When he requested me to cook the camel, I got moody.  I've been out of sort for quite a some days before that and experimenting on something I couldn't eat vexed me.  I didn't have any choice though so I quickly get into google to search for any edible recipe for camel and I found an interesting peanut stew recipe.

The dish is considered an African cuisine, Mauritania to be specific.  The dish actually called for  chopped goats meat by I used cubed camel instead.  The taste was a fusion of the flavors of afritada, caldereta, and kare kare.  The sauce was a bit sour with an overpowering peanut flavor.  I think I used too much peanut butter than I should.  

Well, my husband didn't actually like it but he has no choice but to eat it.  

     CAMEL PEANUT STEW

Ingredients :

Camel, cubed -250 g.
Garlic, chopped - 3 cloves
Onions, diced - 1 small
Bay leaves - 2 pcs
Black Pepper, coarsely ground 
Salt - 1/4 tsp or to taste
Peanut Butter - 3 tbsp
Tomato Paste - 3 tbsp
Sunflower / corn / olive / or any Vegetable oil - 2 tsp
Potatoes, cubed - 1 medium
Carrots, cubed - 1 medium
Water - 3 c ++

Cooking Procedure :

1. Heat oil in a pressure cooker and sauté camel meat until it changes in color. 
2.  Add in the garlic, onions, bay leaves, and black pepper.  Stir for a minute.
3.  Add Water and salt.  Put on lid and bring to a boil.  Cook under pressure for at least 15 minutes (timing it from the moment the cooker whistles)
4.  Take out the lid of the cooker to remove pressure.  Add in the potatoes and the tomato paste.  Add more water as needed to cook the potatoes.  Bring to a boil.  simmer until the pototoes are already half-cooked.
5.  Add in the carrots.  Add more water as needed.  Bring to a simmer.  Let the stew simmer for about 2 minutes then add the peanut butter.  Stir to combine.  Add salt as needed.
6.  Simmer the stew until the sauce thickens.

© myFresha-licious (14May2013)
 




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Mafae (Mauritanian Style West African Peanut Stew) Recipe
Description: http://www.familycookbookproject.com/images/fcb_big_logo.gifThis recipe for Mafae (Mauritanian Style West African Peanut Stew), by Alison McReynolds, is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


3 finely chopped onions
4 cloves minced garlic
2-3 bay leaves
2 c. unroasted peanut butter
1 1/2 c. tomato paste
3+ c. water
oil
salt and red pepper to taste
2 potatoes finely cubed (optional)
1/2 lb. chopped goat meat (optional)
2 c. uncooked white rice (optional)
                                3 finely chopped onions
4 cloves minced garlic
2-3 bay leaves
2 c. unroasted peanut butter
1 1/2 c. tomato paste
3+ c. water
oil
salt and red pepper to taste
2 potatoes finely cubed (optional)
1/2 lb. chopped goat meat (optional)
2 c. uncooked white rice (optional)


In a large pot, sauté meat (if you're using any) in a little oil until partly cooked.
- Add onions and sauté with the meat until wilted (and the meat is mostly cooked).
- Add water, peanut butter, tomato paste, garlic, bay leaves and potatoes.
- Bring to a boil while stirring frequently.
- Cook at a simmer until meat and potatoes are cooked through, adding more water if necessary to maintain a thick sauce/stew-like consistency.
- Add salt and red pepper to taste.
- Traditionally served over white rice but it is also good alone. If eating it alone, I would recommend making the sauce a little thinner

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