Page 110 - Through the eyes of an African chef
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THROUGH THE EYES OF AN AFRICAN CHEF
Dovhi la mukoki –Traditional dried meat in ground peanut sauce
INGREDIENTS
For mukoki
Beef or game steak of choice Course salt to preserve
For dovhi la mukoki
1 cup chopped small chunks of mukoki (traditional dried meat)
3 cups warm water Coarse salt to taste
2 cups nduhu (peanuts), ground and sifted
INSTRUCTIONS
For mukoki (dried meat): Slice beef or any game steak of your choice into a rope-like shape and season with coarse salt to preserve. Leave it for about 3 hours. Hang the sliced meat under direct sun to dry (about 3 days).
For dovhi la mukoki: Chop mukoki into small, edible chunks and cook for 1–2 hours in water, depending on the cut of meat. Season with salt.
Strain mukoki and set aside while allowing the remaining liquid to cool down to a warm temperature. Add ground peanuts to the warm liquid and allow to simmer on a low heat for 5 minutes, stirring to a soup-like consistency. Check seasoning, then place mukoki back into the pot and simmer for 10–15 minutes.
TO SERVE
Serve it as a side dish to your main meal.
SERVES 2–4 PREPARATION TIME 3 DAYS + 10 MINS COOKING TIME 11⁄2–21⁄2 HRS
108 “UKUHAMbA KUzAlA INDUNA” [ chapter six ]
