Kansiyé is a traditional Guinean (from Guinea-Bissau) recipe for a classic stew of goat meat in a chilli and peanut butter base with tomatoes. The full recipe is presented here and I hope you enjoy this classic Guinea-Bissau version of: Kansiyé.
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This is a classic goat meat dish from Giunea-Bissau, here made with lamb that is an example of West African peanut stews or soups.
Ingredients:
500g (1 lb) goat meat (substitute beef, lamb or mutton), cut into 3cm (1-in) cubes
3 tbsp oil
1 large onion, chopped
1⁄2 tsp sea salt
1⁄8 tsp freshly-ground black pepper
1⁄8 tsp thyme leaves
3 garlic cloves, minced
1 tbsp flat-leaf parsley, finely chopped
1⁄8 tsp ground cloves
1 tbsp piri-piri (or Malagueta) chillies, minced
225g (8 oz) tin crushed tomatoes
500ml (2 cups) water
4 tbsp creamy peanut butter
cooked rice, to serve
Method:
Heat oil in a large frying pan, add the goat meat and fry until nicely browned on all sides (about 6 minutes).
Add onion, salt, black pepper, thyme, garlic, parsley and ground cloves. Blend the tomatoes with 250ml (1 cup) water and add this to the pan. Stir well to combine.
Blend the peanut butter with 250ml (1 cup) warm water and add this to the stew. Bring to a simmer, cove and cook for 60 minutes, or until the sauce is thick and the meat is tender.
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