Kansiye de Guinée (Slow-Simmered Spiced Beef in Roasted Peanut & Ginger Gravy) – Authentic Guinea Recipe
Deep, savory Guinean beef and peanut stew traditionally served over nutty steamed fonio or rice.
- Country of Origin
- 🇬🇳 Guinea (West Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Tender beef chuck cubes, Creamy roasted peanut sauce, Steamed fonio or jasmine rice, Grated ginger, Garlic
Ingredients for Kansiye de Guinée (Slow-Simmered Spiced Beef in Roasted Peanut & Ginger Gravy) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender beef chuck cubes, prepped into bite-sized pieces
- 1.5 cups creamy roasted peanut sauce, washed and trimmed
- 1 cup steamed fonio or jasmine rice
- 1 medium onion and 3 cloves garlic, finely minced with grated ginger
- 1.5 tbsp traditional Guinea seasoning (garlic, black pepper, bay leaf, tomato)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender beef chuck cubes for 5 minutes.
- Add minced onion, garlic, grated ginger, and garlic, black pepper, bay leaf, tomato, stirring for 2 minutes until deeply aromatic.
- Add creamy roasted peanut sauce and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in steamed fonio or jasmine rice right before serving warm.