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Bonava (Mauritanian Lamb Stew)
Bonava (Mauritanian Lamb Stew) is a traditional Mauritanian recipe for a classic stew of lamb, onions and potatoes in a red wine vinegar base. The full recipe is presented here and I hope you enjoy this classic Mauritanian version of: Mauritanian Lamb Stew (Bonava).
prep time
20 minutes
cook time
100 minutes
Total Time:
120 minutes
Serves:
8–10
Rating: 
Tags : Lamb RecipesMauritania Recipes
This is a classic Mauritanian dish that is often served during Ramadan. Ultimately this dish derives from the tagines of North Africa, but adapted to Mauritanian conditions and the lack of local spices.
Ingredients:
2kg collar or shank of lamb, cubed
5 medium onions, thinly sliced
1kg potatoes, peeled and cut into large cubes
3 bayleaves
100ml red wine vinegar
50ml groundnut oil
salt and freshly-ground black pepper, to taste
Method:
Bring a pan of water to a boil, add the onions and blanch for 2 minutes then drain.
Combine the vinegar and meat in a large pot. Bring to a simmer then ad the onions and season to taste. Stir to mix then pour in enough boiling water to just cover the ingredients.
Bring back to a boil, reduce to a simmer and cook, covered, over medium heat for 1 hour. At this point add the potatoes. Adjust the salt to taste, bring to a simmer and cook, covered, for 30 minutes or until the potatoes are tender and the sauce is thick.
Serve hot.
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