How to make it
6 steps. Take it one step at a time.
Combine the cubed beef, half of the chopped onions, minced garlic, and salt
In a large pot, combine the cubed beef, half of the chopped onions, minced garlic, and salt. Add just enough water to cover the meat and steam over medium heat for 20 minutes until tender.
20 minMix the palm nut pulp concentrate
While the meat is cooking, mix the palm nut pulp concentrate with 1.5 liters of warm water in a separate bowl until fully dissolved and smooth.
Pour the diluted palm nut mixture
Pour the diluted palm nut mixture into the pot with the cooked meat. Bring to a boil.
Add the remaining onions, grated ginger, whole habanero peppers
Add the remaining onions, grated ginger, whole habanero peppers, crumbled bouillon cubes, and the smoked fish chunks to the pot.
Reduce heat to low-medium and simmer uncovered
Reduce heat to low-medium and simmer uncovered for 45-50 minutes. The sauce is ready when it has thickened significantly and a layer of red oil begins to settle on the surface.
50 minTaste and adjust salt if necessary
Taste and adjust salt if necessary. Remove the whole habanero peppers before serving if you prefer less heat.
A little kitchen wisdom
If using fresh palm nuts, you must boil and pound them to extract the pulp. Most modern home cooks use high-quality canned palm nut cream for consistency.
