RCI-SP.005.0288.001
Wild Boar in Groundnut Sauce
In Africa, the term bushmeat is applied to any game caught in the wild. Wild boar (or wild pig) is a popular bushmeat in Africa (except among Muslims). If you don't have any wild boar on hand, substitute any other game or pork.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- – 3 pounds of wild boar or pork (any part); cut into bite-sized or serving-sized pieces2 unit
- 1 unit
- 1 unit
- a few onions1 unitchopped
- a few tomatoes1 unitpeeled and chopped
- peanut butter (natural or homemade)1 cupor similar amount of fresh or roasted peanuts
- 1 unit
Method
1
Cut the wild boar or pork into bite-sized or serving-sized pieces, ensuring uniform sizes for even cooking.
2
Season the meat generously with salt and black pepper, mixing well to distribute the seasonings evenly.
3
Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
2 minutes
4
Working in batches if necessary to avoid overcrowding, brown the seasoned meat on all sides, about 3–4 minutes per batch, until a golden crust forms.
15 minutes
5
Remove the browned meat and set aside on a clean plate.
6
Reduce heat to medium, add the chopped onions to the same pot, and cook, stirring occasionally, until softened and golden, about 5 minutes.
5 minutes
7
Add the peeled and chopped tomatoes to the pot and cook, stirring, until they begin to break down and form a paste, about 3–4 minutes.
4 minutes
8
Stir in the peanut butter (or ground roasted peanuts) until fully incorporated with the tomato and onion mixture, creating a smooth paste.
2 minutes
9
Return the browned meat to the pot along with any accumulated juices, stirring to coat the meat thoroughly with the groundnut sauce.
10
Reduce heat to low, cover the pot with a lid, and simmer gently for 60–75 minutes, stirring occasionally, until the meat is very tender and the sauce has thickened and darkened.
70 minutes
11
Taste and adjust seasoning with additional salt and black pepper as needed.
12
Serve the wild boar in groundnut sauce hot, traditionally with maize porridge, rice, or crusty bread.