This traditional African dish combines peanut butter with goat, two of the most common ingredients in many parts of the continent, especially west and central Africa. Hot peppers and cayenne add kick.
1 lb goat meat, cubed
1/2 onion, sliced thinly
1 poblano pepper, sliced thinly
4 12″x12″ banana leaves (or sheets of aluminum foil)
For the Sauce:
3/4 cup peanut butter
1 Tbsp bouillon
1/2 tsp cayenne
water, as needed (I used 5 Tbsp)
Cube up some goat meat. The butcher cut me two pieces from the leg, with little bone.
Next, mix up the ingredients for the sauce.
First up – peanut butter. I open the jar, and my husband comes running. He loves the stuff.
Some bouillon powder.
Cayenne, for heat. Feel free to omit this or use less… but I hope you don’t.
Finally, add water and mix all the ingredients together until a smooth sauce forms. I used about 5 tablespoons.
Next, add in the meat.
And onions. Make sure you slice them as thinly as possible.
And poblano pepper – feel free to use something spicier. Or just regular bell pepper.
This poblano is from my garden. I can’t believe I’m still harvesting from the poblano plant. There’s about 3 more on there!
Once everything gets stirred together, place the mixture on a softened banana leaf. (softened means to quickly pass the banana leaf over a flame – stovetop is fine – making it pliable.
Fold it up, like a burrito, and grill over medium heat (400F) for about 20-25 minutes.
When you open up the package, you’ll see that the peanut butter sauce sets up, around the goat. Some of it even caramelizes a bit.
Mmm. I love the crusties.