Kansiy Traditional Recipe from Guinea West Africa
Dive into the rich and savory flavors of West Africa with Kansiy, a traditional Guinean dish that perfectly balances bold spices, creamy peanut butter, and tender cuts of beef or lamb. This hearty peanut stew is simmered to perfection with tomatoes, onions, garlic, and optional vegetables like eggplant or okra, creating a comforting meal that's as inviting as it is satisfying. Served over a bed of fluffy rice, Kansiy is both a nutritious and flavorful way to experience the culinary heritage of Guinea. Whether you’re seeking a unique international recipe or a protein-packed family dinner, this one-pot dish delivers an authentic taste of West African cuisine that you'll keep coming back to.
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Recipe Information
Ingredients
- 500 grams Beef or lamb (cut into bite-sized pieces)
- 1 large Onion (finely chopped)
- 3 large Tomatoes (pureed or finely chopped)
- 3 cloves Garlic (minced)
- 150 grams Smooth peanut butter (unsweetened)
- 2 tablespoons Vegetable oil
- 750 milliliters Water or broth (adjust as needed for desired consistency)
- 1 teaspoon Ground cayenne pepper (optional for spice)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 200 grams Vegetables (optional, such as eggplant, okra, or potatoes, cubed)
- 4 cups Cooked rice (for serving)
Instructions
Heat the vegetable oil in a large pot over medium heat.
Season the meat with salt and black pepper, then add it to the pot. Brown the meat on all sides for 5-7 minutes, then remove and set aside.
In the same pot, add the chopped onion and garlic. Sauté until softened and fragrant, about 3-4 minutes.
Add the tomato puree to the pot and cook for 5-7 minutes, stirring occasionally, until the tomatoes reduce slightly and deepen in color.
Return the browned meat to the pot, and stir to combine with the tomato mixture.
In a small bowl, mix the peanut butter with a ladle of the broth or water until it becomes a smooth paste. Gradually stir this peanut mixture into the pot.
Pour the remaining water or broth into the pot, and stir well to combine. Add the cayenne pepper (if using) and adjust salt levels as needed.
If you are including vegetables, add them to the pot at this stage.
Bring the stew to a gentle boil, then reduce to a simmer. Cover and cook for 45-50 minutes, stirring occasionally, until the meat is tender and the sauce has thickened.
Serve the Kansiye hot over a bed of cooked rice, and enjoy!
Nutrition Facts
Calories |
3582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.8 g | 263% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 3415 mg | 148% | |
| Total Carbohydrate | 296.6 g | 108% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 24.5 g | ||
| Protein | 165.2 g | 330% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 3757 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
