ZEBRA MYEMBWE

ZEBRA MYEMBWE
[Or, if you don't have access to bush meats, use some other animal. Goat is good.]

Originally posted here:
http://atthebackofthehill.blogspot.com/2007/03/how-to-cook-zebra.html



Two pounds of zebra, cut into chunks.
Two onions, chopped.
Half a dozen tomatoes, peeled seeded and chopped.
One pound of spinach or chard, washed and chopped.
One cup of Myembwe sauce (moambé sauce, nyembwe sauce, or canned palm soup base aka sauce graine).
Juice of one or two lemons.
Garlic, ginger, chilies – minced.
Olive oil.
Pinch of salt.


Mix lemon juice with garlic, salt, and chilies. Wet meat with this and allow to marinate for an hour.
Brown the onions in a large casserole, then add the meat and brown also.
Add the tomatoes and water to generously cover, simmer for about an hour (longer if it was a tough old beast). Then add the chopped greens and the myembwe sauce, and cook till the vegetables are mooshy.

Serve with fried plantains and fufu or rice.