Bassa Nsugi Palm Nut & Peanut Stew with Braised Meat
A prestigious Bassa banquet stew featuring tender braised meat slow-cooked in freshly extracted palm nut cream (nsugi), enriched with raw peanut mash, dried shrimp, and forest herbs.
Ingredients (10)
0/10 readyA celebrated culinary pillar of the Bassa people in Southern Cameroon, served with grated steamed cocoyam or cassava.
Preparation & Cooking Steps
6 stepsCut meat into portions and simmer in salted water until tender; reserve 500 ml of broth.
Boil fresh palm nuts, pound in a mortar, and wash with warm water to extract concentrated palm nut juice.
In a pot, combine palm nut juice, broth, meat, chopped onions, garlic, thyme, and bay leaves.
Whisk in soaked and ground raw peanuts, dried shrimp powder, and chili.
Simmer uncovered on low heat for 1 hour until the stew is thick and golden-orange.
Serve hot with grated steamed cocoyam or boiled cassava.
Slow simmering until a glossy orange sheen rises to the top signals perfectly reduced, savory nsugi.