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Sauce Koumrangan (Hibiscus Leaf Sauce)
Sauce Koumrangan (Hibiscus Leaf Sauce) is a traditional Chadian recipe for a classic stew of beef and onions in a hibiscus leaf puree base thickened with peanut butter. The full recipe is presented here and I hope you enjoy this classic Chadian version of: Hibiscus Leaf Sauce (Sauce Koumrangan).
prep time
20 minutes
cook time
90 minutes
Total Time:
110 minutes
Serves:
8
Rating: 
Tags : Lamb RecipesVegetable RecipesChad Recipes
Hibiscus Leaf Sauce (Sauce Koumrangan): A Chadian recipe for a classic stew of beef in an onion and hibiscus leaf base.
Ingredients:
3 onions, chopped
1kg meat, cut into pieces (lamb or goat typically, but chicken also works)
1 tbsp butter
1 garlic clove, minced
1l chicken stock
3 tbsp peanut butter
200ml
hibiscus leaf puree
salt, to taste
Method:
Melt the butter in a pan, add the onion and garlic and fry for a few minutes. Now add the meat and continue frying until nicely browned all over. Pour in the chicken stock to cover the ingredients then bring to a boil, reduce to a simmer, cover the pot and cook for about 60 minutes or until the meat is tender.
Add the peanut butter and the hibiscus leaf puree and stir to combine. If the sauce is very thick add a little more stock. Bring back to a simmer and cook, uncovered, for 20 minutes.
Serve hot on a bed of boiled rice.
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