Ngunza et Boule de Manioc (Ngunza and Cassava Balls)
Ngunza et Boule de Manioc (Ngunza and Cassava Balls) is a traditional Central African Republic recipe for a classic stew of beef and cassava leaves in a peanut butter and tomato base served with a dough made from cassava meal. The full recipe is presented here and I hope you enjoy this classic Central African Republic version of: Ngunza and Cassava Balls (Ngunza et Boule de Manioc).
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Ingredients:
500g cassava leaves, finely shredded and pounded to a paste
500g beef (or goat meat)
2 onions
2 tomatoes
300g crunchy peanut butter
250ml water
salt and freshly-ground black pepper, to taste
200g cassava meal
oil for frying
Method:
Cut the meat into bite-sized pieces and heat in a little oil until nicely browned all over. Add the onion and the cassava leaves and stir-fry for about 3 minutes then add the 250ml water and 100g of the peanut butter.
Stir to combine, bring to a simmer and cook gently for about 50 minutes, stirring frequently. Add the remaining peanut butter and stir to combine.
Cook for a few minutes more then set aside to keep warm.
For the cassava balls, mix the fine cassava meal with 20ml water.
Bring 250ml salted water to a boil then work in the moistened cassava meal. Stir to combine and cook until the mixture comes away from the sides of the cooking pot. The dough should be sticky enough for you to form balls from it, but it should not be so sticky that it adheres to your fingers.
Turn the cassava dough onto a serving plate and accompany with the sauce.
To serve, form balls of the cassava paste with your fingers. Form a hollow in the centre, dip in the ngunza sauce and serve.
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