This dish, with its accompaniment of mashed plantains comes from the forest regions of Guinea.
Ingredients:
200g peanut butter or peanut paste
1 whole, smoked chicken, jointed into serving pieces
1kg beef hock, cubed
2 large onions, peeled and finely chopped
6 garlic cloves, crushed
4 spring onions, sliced thinly
800g fresh tomatoes, blanched and peeled
hot chilli powder or fresh chillies, pounded to a paste, to taste
okra powder, to thicken (optional)
2 Maggi cubes
6 tbsp dried and ground prawns
seasonal vegetables (eg squash, taro, yams, cassava, aubergines [eggplants] and cabbage)
salt and freshly-ground black pepper, to taste
100ml groundnut oil
1.5l water
For the Gouiki (Plantain Mash):
6 plantains
water, for boiling
2 pinches of salt
1 tbsp oil or melted butter
1 tsp hot chilli powder
Method:
Season the beef, then add a little oil to a large cooking pot and use to fry the meat until golden brown all over. Add the onions, garlic and spring onions to the meat and fry for 10 minutes.
Crush the tomatoes, add to the pot, then crumble in the Maggi cubes. Stir in chilli powder or chilli paste, to taste then pour in 500ml water and bring to a boil.
In the meantime, dilute the peanut paste with a little warm water. Pour into the pot along with 1.5l water. Bring to a boil, reduce to a simmer and cook for 30 minutes, stirring frequently.
At this point add the chicken pieces then peel and cube the vegetables and use these too (just cube the aubergines and quarter the cabbage, if using). Bring back to a simmer and cook for 30 minutes more, or until the vegetables are tender.
In the meantime, bring a separate pan of water to a boil. Peel and slice the plantains, add to the pot and cook for about 30 minutes or until tender. Drain the plantains, turn into a bowl, season with salt, oil and hot chilli powder then mash until smooth. Return to the heat and cook for 10 minutes.
Serve the stew, accompanied by the mashed plantains.
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