IVORY COAST – Palm nut sauce with meat

• 1.5kg meat
• 400g palm nut butter concentrate
• 2 tablespoons of tomato puree
• 2 stock cubes
• 1 onion
• Salt
• Pepper
• 1 large pepper
• 1 glass of peanut oil

Cut the meat into small pieces. Peel the onion and cut into thin slices.

In a frying pan, heat the oil and cook the meat for 10 minutes until nicely brown.

Add the onion, the chopped pepper and the 2 stock cubes.

Season with salt and pepper.

Pour in the tomato puree diluted in 200mL of water and simmer for 5 minutes.

Add the palm nut sauce. Simmer on a medium heat for 1 hour.

Serve with rice or banana foutou.