Viande de Cobaye Boucanée aux Arachides (Smoked Guinea Pig Meat in Peanut Sauce)
Viande de Cobaye Boucanée aux Arachides (Smoked Guinea Pig Meat in Peanut Sauce) is a traditional Congolese recipe for a classic stew of smoked guinea pig meat in a peanut and tomato based sauce. The full recipe is presented here and I hope you enjoy this classic Congolese version of: Smoked Guinea Pig Meat in Peanut Sauce (Viande de Cobaye Boucanée aux Arachides).
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Originally this was a bushmeat dish made with monkey meat, however the war-torn status of the Congo basin has meant that many families now rear guinea pigs as a source of portable meat (they can grow up to 5kg) and a number of the traditional bushmeat recipes have been adapted for this new source of meat. Like many meats in Central and West Africa, guinea pigs are smoked to preserve them.
The term Boucanée comes from the Caribbean and means 'Buccaneer style'. The original French buccaneers smoked meat to provide as provisions for other sea-farers before the term became more generally applied to pirates.
Ingredients:
1kg smoked guinea pig meat
100g peanut butter
4 tomatoes, blanched, peeled and chopped
1 onion, chopped
50g tomato purée
50g finely-shredded greens (sweet potato, cassava or collard greens)
salt and freshly-ground black pepper, to taste
60ml oil
Method:
Cut the meat into pieces, place in a bowl, cover with warm water and set aside to soak for 60 minutes.
Dilute the peanut butter by whisking with 100ml water.
Heat the oil in a pan, add the onions and fry for about 6 minutes or until lightly browned. Stir in the tomato purée and fry for 2 minutes then add the chopped tomatoes and season to taste with salt and black pepper.
Drain the meat and add to the pan then stir in the peanut butter mixture. Bring to a simmer, add in the shredded greens (if using) then cover the pot and cook for 60 minutes.
Serve hot, accompanied by boiled rice, cassava and plantains.
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