Beninese cuisine, Main dishes, Togolese cuisine

Cassoulet Recipe

French Cassoulet Recipe

1 kg goat meat

1 onion 

1 tablespoon ginger 

2 cloves

2 whole all spice

3 tablespoon garlic

1 cube

Salt

Mix all ingredients, add water and cook for 1 hour.

Remove the goat meat from the stock and fry until golden. Set aside

2 lb canned cannellini beans

2 cups broth

2 tablespoons oil

1 large onion, finely diced (about 1 cup)

3 tomatoes

1 tablespoon tomato paste

Potash (pea size)

1 teaspoon garlic

1 teaspoon paprika

Freshly ground black pepper

1 cube

Kosher salt

 

Drain and rinsing beans and set aside.

Heat the oil and fry the onion for 2 minutes.

Add tomato, seasoning broth, pepper, goat meat, tomato paste, potash and cook 5 minutes. 

Add drained beans. Bring to a simmer over high heat. Reduce to low, cover a small bite, about 15minutes.

Serve immediately.

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