Ivorian cuisine often uses dried fish and shrimp for flavoring, making for superb fusion with soy sauce. In this recipe the earthiness of peanuts and the savoriness of mutton come together for profound flavor.

Cooking time

30min

Calories

775kcal

Sodium

827mg

Nutrition facts are for one serving.
Recipe amounts have been modified for easier preparation.
Nutritional values do not include the side of rice.

Directions

Thinly slice the onion. Cut the mutton into bite-size pieces.
Heat the cooking oil in a fry pan over medium heat and saute the mutton. Add the onions and (A), then saute together for 3 minutes.
Pour in 500 ml (17 fl. oz.) of water and simmer uncovered for 7 minutes over low heat while removing any scum that forms on the surface. Add in the peanut butter and soy sauce, then simmer for a further 12 minutes.
Add the chili powder and bouillon and simmer for about 5 minutes over low heat until oil starts to pool on the surface. Serve with a side of parsley-sprinkled rice.
Scoop rice onto half of a dish, ladle (4) alongside, and sprinkle the parsley on top of the rice to complete.

Seasoning the World

We want to create opportunities to fuse food cultures from around the world with Kikkoman Soy Sauce.

Cooking Basics

Onions - thinly sliced

[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.

[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.