Best Kansiyé Traditional Recipe From Guinea West Africa Recipes
VEGETARIAN KANSIYé - RECIPE FROM GUINEA (WEST AFRICA)
Kansiyé is a stew which is served with rice - this version uses lentils instead of beef. This is a delicious traditional dish in Guinea & is easy to make. Time to make doesn't include soaking time. Posted for ZWT 4.
Provided by Um Safia
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Soak lentils in plenty of cold water for at least 2 hours. Rinse & drain,.
- Brown onion, salt, pepper, thyme, garlic, parsley and clove.
- Combine tomato sauce and 1 cup water with the stock cube, add to lentils mixture and stir well. Dilute peanut butter in remaining cup of water and add to mixture.
- Add bicarb of soda & cook in a covered pan, over medium heat for 1 hour, or until lentils are soft. You may need to add a little extra water / stock.
- Serve hot over the cooked rice.
Nutrition Facts : Calories 399, Fat 17.1, SaturatedFat 2.9, Sodium 693.1, Carbohydrate 45.3, Fiber 19.5, Sugar 6.3, Protein 18.9
GUYANA PEPPER POT
Pepperpot, the national dish of Guyana, is an Amerindian meat stew which uses cassareep. Cassareep is a preservative made from grated cassava and flavoured with cinnamon and brown sugar. The Amerindians developed cassareep as a way of preserving meats in the days before refrigeration. Do not refrigerate leftovers. This dish develops flavour when left over a period of days. If not refrigerated, it MUST be reheated to a boil every day. In the early days, a pepperpot was always in the kitchen, and more meat was added to it each day, keeping the pot going for years. This recipe has been halved from the original.
Provided by WizzyTheStick
Categories Stew
Time 1h
Yield 1 pot, 12 serving(s)
Number Of Ingredients 12
Steps:
- Soak pig tails and scald.
- Cook cow heel or trotters in covered pan with water to boil.
- Skim.
- When half tender add all the other meats hot water to cover.
- Add all other ingredients and simmer gently for about one hour until meat is tender.
- Adjust flavor with salt and sugar.
- Note: This dish develops flavor when left over a period of days. If left unrefrigerated, it must be reheated to a boil every day.
- Pepperpot is popularly served with dense bread and butter, though it is equally as good with rice or roti.
- *Serving sizes are a guess on my part - will update.
Nutrition Facts : Calories 65.2, Fat 1.7, SaturatedFat 0.7, Cholesterol 24.2, Sodium 31.2, Carbohydrate 4.2, Fiber 0.3, Sugar 3.1, Protein 8.5
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