maffe-II

🥘 Ingredients

• plats de cotes 2 kg
• tallow 3 T
• green bell pepper 1
• onion 1
• garlic cloves 8
• cilantro ½ cups
• flat leaf parsely ½ cups
• tomato paste 2 tbsp
• soumbala 1 ½ tbsp
• salt
• black pepper
• tomatoes 800 g
• peanut butter 300 g
• water 2 cups
• chicken stock 1 l
• salt
• black pepper
• carrots
• yam
• sweet potato
• spinach

1. 1

   Cut plats de cotes into 3 cm chunks and salt generously. Let sit for 30 minutes .
2. 2

   Heat pan with tallow and brown the mea. Remove and set aside.
3. 3

   Add the Nocos to pan: - Blend together green bell pepper , onion , garlic cloves , cilantro , and flat leaf parsely .
4. 4

   Fry the Nocos mixture in the pan until it starts to brown.
5. 5

   Add tomato paste and fry until it begins to caramelize.
6. 6

   Add soumbala , salt , and black pepper to taste.
7. 7

   Add tomatoes and stir.
8. 8

   Create a mixture of peanut butter and water . Mix well and add to the pan.
9. 9

   Stir everything together and add chicken stock or water.
10. 10

    Place a cartouche on top, cover, and cook in the oven at 140°C for 3-4 hours .
11. 11

    Remove from oven and discard the cartouche , and season with salt and black pepper .
12. 12

    Add vegetables: carrots , yam , sweet potato , and spinach .
13. 13

    Cover and return to the oven for 1 hour .
14. 14

    Remove from oven and let stand for 45 minutes .
15. 15

    Serve.