Paella de Carne de Caza (Bushmeat Paella)

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Paella de Carne de Caza (Bushmeat Paella)

Paella de Carne de Caza (Bushmeat Paella) is a traditional Equatorial Guinean recipe for a classic one-pot dish of mixed wild game and wild animal meats coked with rice and spices in a tomato and chicken stock base. The full recipe is presented here and I hope you enjoy this classic Equatorial Guinean version of: Bushmeat Paella (Paella de Carne de Caza).

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Serves:

4–6

Rating:

Tags : Pork Recipes Game Recipes Vegetable Recipes Bean Recipes Equatorial-guinea Recipes

It was the Spanish who introduced paella to Equatorial Guinea, no several various kinds are made there, including guineafowl paella and a seafood paella, however this bushmeat (game) version is one of the most common. Various game animals, like bush pigs, grasscutters, wild guineafowl, crocodile and even pangolins are used. This version uses a mix of wild pig and grasscutter as an example, but you could make it with pork or wild boar (even better). Dried shrimps are the seafood element, but you could also add smoked and dried fish.

Ingredients:

300g wild pig meat, cubed
250g cane rats (grasscutters), cut into portions
50g dried shrimp
1 tbsp vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
500ml chicken stock (or stock from the guinea fowl bones
200g long-grain rice
1 tsp dried oregano
1 tsp paprika
1/2 tsp cayenne pepper
1/4 tsp salt
1/4 tsp freshly-ground black pepper
1/8 tsp turmeric
400g tin chopped tomatoes
1 red bell pepper, de-seeded and cut into strips
1/2 tin (250g) black-eyed peas (or any beans or frozen peas)

Method:

Heat the oil in a pan and cook the wild pork cubes and the grasscutter pieces until they are almost done. Remove the meat and set aside then fry the onion and garlic. Cook until the onion has softened then add the rice and fry for a few minutes before adding the stock, dried shrimp, rice, oregano, paprika, cayenne pepper, salt, pepper and turmeric.

Bring the mixture to a boil, reduce to a simmer and cook, covered, for 15 minutes. Add the tinned tomatoes, bell pepper and beans. Stir, cover, and simmer for 5 more minutes, until the rice is tender. Add the meat, cook for a few minutes to heat the meat then serve.