Burundi Recipes by Type

[catlist id=156]

Burundi: Groundnut & Bushmeat Stew

Ingredients:

1 pound bushmeat – bone-in for enhancing flavor, but chopped in serving pieces
6 T. groundnuts (dry roasted peanuts) – pounded (or use peanut butter)
2 medium onions — chopped
1 pound ripe tomatoes — peeled and chopped
2 medium onions
6 cloves garlic or more (I like lots!)
1 chile pepper, seeded, minced
2 green peppers, cored, chopped
3 fresh chilies
1 pound carrots (or a mixture of carrots-turnips, and chopped tomatoes to make up1lb)
pinch of mixed herbs
piece of grated fresh root ginger or dried ginger
salt and pepper

Method:

Mix spices, groundnut and vegetables together. Place meat pieces in bottom of a HEAVY casserole / Dutch oven.· Put vegetable-spices mix on top. Cover TIGHTLY – use foil under lid if necessary, to keep steam in

Cook very slowly on top of the stove for approximately 1 hour or until carrots are ala dente and meat is nearly tender. Don’t worry about apparent lack of liquid because the meat and vegetables will provide enough. Place meat/veg mixture in a bowl

Make a roux with about 2T flour in some oil. Slowly add juices; add more water gradually until you have a nice, gravy-texture sauce

Put meat/vegetables back in the pan. Continue cooking until all is thoroughly cooked.

Burundi: Bean Soup

Ingredients:

Dried Lima Beans, 200 gr
Dried white beans, 200 gr (we used black beans cause it was the only ones we had at the moment)
Dried pink or red beans, 200 gr
Water, 2 lt
Vegetable broth, 60 ml
Onions (finely chopped), 400 gr
Green bell pepper (finely chopped), 20 gr
Red chilli flakes, 1/4 tsp
Celery sticks (finely chopped), 4
Parsley (finely chopped), 40 gr
Fresh basil (finely chopped), 1 tbs
Ground cumin, 2/3 tbs
Salt, 1 tsp
Raw peanuts (ground to a meal, 150 gr

Preparation:

Soak the beans overnight, then drain and place in a large
pan.

Add the water, bring to a boil and let it boil for around
2 minutes. Cover and reduce to a simmer, cooking for 1 hour.

Meanwhile add the vegetable broth to a non stick pan. Add the
onion and peppers. Cook until softened, then add the celery
and parsley, cook for 3 minutes more.

Add this to the beans and cook uncovered for 90 minutes.
When almost ready, add the peanuts and cook for 15 minutes
more. Serve in bowls.

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