Fögnè sourtinaadi
Guinean Meatball Stew
I had great difficulties finding recipes I wanted to cook from Guinea and this one is nothing at all what it's advertised to be. In reality, I have no idea what "fögnè sourtinaadi" means, but I suspect that ögnè is fonio, a super-cereal from Africa that I was unable to find in the nearby grocery store that carries African products. In the original recipe, the fonio is steamed and mixed with butter and okra. I forwent the starch altogether.
I also did not include the cassava, potatoes and eggplant called for the original recipe. To be honest, I couldn't find the potato peeler, I got frustrated and decided to just cook the meatballs in the sauce. I also halvened (more or les) the other ingredients and used canned tomatoes instead of fresh. Oh, and forgot the parsley for the meatballs.
Despite all that, this actually ended up being a really yummy dish. I loved the sauce, I loved the meatballs and I would make it again. Alas, this recipe was just enough for my husband and I (fortunately my kids are vegetarians anyway), so if you make it, double it!
Guinean Meatball Stew
Ingredients
For the meatballs
- 1 lb ground beef
- 1 onion, thinly chopped
- 4 cloves garlic, minced
- 1/2 bunch of parsley, chopped
- 1 generous Tbsp. peanut butter
- 1 tsp chili powder
- 1 tsp salt
- black pepper to taste
- oil for deep frying
For the sauce
- 2 Tbsp cooking oil
- 1 large onion, chopped
- 6 garlic cloves, minced
- 4 green onions, sliced
- 1 14.5 oz can diced tomatoes
- 1 heaping Tbsp. tomato paste
- 1 cup water
- 1 tsp chicken stock concentrate
- 2 tsp chili powder
- 1 tsp salt
Directions
Mix all ingredients of the meatballs together. Roll into 1"-diamter balls. Heat 1' oil in a deep frying pan over high heat. In batches, as needed, drop meatballs and brown on all side. Remove and drain on paper towells. Discard oil.
Heat oil in a cooking pot over medium heat. Add onion, garlic and green onions and cook until soft. Add diced tomatoes, tomato paste and water and mix well. Mix in the chicken stock concentrate, chili powder and salt. Bring to a boil, then lower heat to low and simmer for five minutes. Add the meatballs and cook until cooked through, about 30 minutes. Serve over steamed fonio.
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Adapted from a recipe at Guinee Gourmande
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