Ingredients
For the meat and sauce base:
- Beef: 1 kg of beef shank or shank cut into generous pieces.
- Tiguadégué niouloukk: 250 g of well-roasted, dark peanut paste for an intense, toasted flavor.
- Vegetables: 2 carrots, 1 sweet potato, 1 piece of pumpkin or cassava, 1 whole habanero pepper.
- Tomato concentrate: 2 tablespoons of tomato paste to spice up the broth.
- Aromatics and seasoning: 2 large onions, 4 crushed garlic cloves, 1 cube of seasoning or beef broth, salt, pepper and 2 bay leaves.
Preparation
- Sear and precook the meat: In a pot, brown the pieces of beef with a drizzle of oil and half the sliced onions. Salt, pepper and let brown. Add enough water and simmer over medium heat for 35 minutes until the meat begins to soften.
- Add the concentrate and vegetables: Add the tomato paste diluted in a little hot water, the carrots, the sweet potato and the piece of pumpkin. Continue cooking for 15 minutes.
- Dissolve the roasted peanut paste: In a large bowl, take two ladles of hot cooking stock. Gradually dilute the niouloukk using a whisk or a fork to obtain a homogeneous liquid texture without lumps.
- Simmering the sauce: Pour the diluted peanut paste into the pot. Add the crushed garlic, the rest of the chopped onion, the bay leaves and place the whole pepper delicately on top (without piercing it).
- Oil reduction and removal: Reduce the heat and simmer gently for 25 to 30 minutes, stirring the bottom of the pot regularly to prevent the peanut from sticking. The sauce is ready when a nice film of oil rises to the surface and the color becomes deep brown.
- Service: Serve very hot with hot plain white rice or millet couscous.