Boeuf aux Mangues Sauvages

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Description[edit]

Boeuf aux Mangues Sauvages

Ingredients[edit]

Procedures[edit]

In a large pot bring a few cups of salted water to a boil. Add the meat and cook it for a few minutes. Drain and remove the meat and set it aside.

If using whole wild mango kernels, heat half the oil in a skillet. Add the kernels. Cook on low heat, stirring often.

Heat the remaining oil to the pot the meat was cooked in. Add the tomato, Onion, and dried Shrimp. Cook for a few minutes then add the meat. Reduce heat, cover and simmer for an hour.

While the meat-tomato-Onion mixture is simmering, use a potato-masher to crush the wild mango kernels. Keep warm.

When the meat is fully cooked and tender, stir in the crushed kernels bit by bit. Be careful to avoid forming lumps. Continue to simmer, stirring often, for a few minutes or until the sauce reaches the desired thickness. Adjust seasoning. Serve meat and sauce with boiled sweet potato.