Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Wild Boar | not in our table | 0 |
| Roasted Peanut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two or three pounds of wild boar or pork (any part); cut into bite-sized or serving-sized pieces
- salt (to taste)
- black pepper (to taste)
- a few onions, chopped
- a few tomatoes, peeled and chopped
- one cup peanut butter (natural or homemade), or similar amount of fresh or roasted peanuts
- oil for frying
Directions
If using peanuts instead of peanut butter:
Roast the peanuts in a baking pan in a hot oven, or on the stove in a large skillet, turning often. Remove the skins from the peanuts and mash them with a mortar and pestle, mince them with a knife, crush them with a rolling pin, or use a chop them fine in a food-processor.
Heat a few spoonfulls of oil in a large pot. Add the meat and fry it until it is browned but not done. Reduce heat. Add water, salt, and pepper and simmer for about half an hour.
Add the tomatoes and onions and contine to simmer until the meat is done and becoming tender.
Remove some of the liquid and mix it with the peanut butter to make a smooth sauce. Add this to the meat-tomato-onion mixture.
Continue to simmer on a very low heat until the meat is very tender.
Category:Central African Recipes
Category:Central African Meat Dishes