La Salsa de Cacahuete (Peanut Sauce) is a traditional Equatorial Guinean recipe for a classic stew of goat meat and prawns flavoured with smoked fish in a tomato and peanut butter base. The full recipe is presented here and I hope you enjoy this classic Equatorial Guinean version of: Peanut Sauce (La Salsa de Cacahuete).
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Most commonly this dish is made with chicken, but here is a more unusual variant from Equatorial Guinea that uses goat meat instead.
Ingredients:
3 tbsp peanut butter
1kg goat meat, cubed
200g prawns
150g onions, chopped
1/2 smoked and dried fish, broken into small pieces and bones removed
100g tomatoes, chopped
oil for frying
500ml water
salt and freshly-ground black pepper, to taste
Method:
Heat a little oil in a pan, add the goat meat and fry until nicely browned all over. Season with salt and black pepper then remove with a slotted spoon and set aside.
Add 1 tbsp extra oil to the pan then stir in the chopped onion and fry for about 4 minutes or until softened. Now add the tomatoes and cook for about 5 minutes or until they begin to break down then stir in the peanut butter.
Add the water and the goat meat pieces. Bring to a boil, reduce to a simmer, cover and cook for 20 minutes.
Now add the prawns and simmer gently for 10 minutes more, or until the prawns are cooked and the sauce has thickened.
Serve hot, with boiled and mashed plantains, cassava or yams.
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