African Peanut Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onions)
- 600 g pork schnitzel
- 2 tablespoon oil (peanut oil)
- 175 g peanut cream
- Black pepper
- 1 tablespoon ground cumin
- Cayenne pepper
- salt
- 6 tomato (s)
- 300 ml meat broth
- 1 bunch parsley, smooth
- Lemon (s) - wedges
Print Recipe
Pin Recipe Instructions
- Peel and finely chop the onions. Cut the pork into thin strips. Heat the peanut oil in a pan, fry the meat in portions and set aside.
- Fry the onions in the remaining oil until light brown, mix in the peanut cream and season well with salt, pepper, cumin and cayenne pepper.
- Add the tomatoes, pour in the meat stock and bring to the boil, put the meat back in the saucepan and cover everything and simmer over a medium heat for 40 minutes.
- In the meantime, wash the parsley, put a few twigs aside for garnish, pluck the leaves from the remaining one and chop finely, season the meat pot to taste and season if necessary, mix in the parsley, garnish with the remaining parsley and lemon wedges.
- It goes well with flatbread.
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