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Lièvre fumé à l'odika (Smoked Rabbit with Ogbono)

Lièvre fumé à l'odika (Smoked Rabbit with Ogbono) is a traditional Gabonaise recipe for a classic stew of smoked rabbit in a tomato, basil and ogbono base. The full recipe is presented here and I hope you enjoy this classic Gabonaise version of: Smoked Rabbit with Ogbono (Lièvre fumé à l'odika).

prep time

20 minutes

cook time

70 minutes

Total Time:

90 minutes

Serves:

4

Rating:

Tags : Spice RecipesHerb RecipesGame RecipesVegetable RecipesGabon Recipes

In the Myene language of Gabon, odika is the name for the kernels of Irvingia gabonensis (the African Wild Mango), known as ogbono in Nigeria and Ndok in the Fong language of Gabon. This recipe would originally have been made with smoked cane rat (grasscutter) or smoked porcupine but rabbit (which is reared by many West African families) is almost as common today.

The original recipe calls for odjom leaf. These are the leaves of Aframomum alboviolaceum a West African member of the ginger family. The fruit as well as the leaves are eaten. You will probably not find this outside of Africa. Substitute a little grated galangal.

Ingredients:

1 smoked rabbit
1 odjom leaf, shredded
5 African blue basil leaves, shredded
150ml ground odika (ogbono)
3 garlic cloves, chopped
2 tomatoes, chopped
1 onion, chopped
oil for frying
1 Maggi cube (or stock cube)
salt and freshly-ground black pepper, to taste

Method:

Joint the rabbit and cut into serving-sized pieces.

Heat a little oil in a pan, add the onion and fry for 2 minutes before adding the meat. Continue frying for about 6 minutes or until the meat is nicely browned. Now add the tomato pieces with the odjom (or galangal), blue basil and garlic.

Season the mixture to taste, then stir to combine and gently bring to a simmer. Now stir in the ground odika before pouring in 500ml water.

Cover the pan and cook at a brisk simmer for 60 minutes.

Adjust the seasoning to taste and serve accompanied by rice, boiled and mashed plantains, boiled and mashed cassava or boiled and mashed yams.