Red Pinon with Spicy Stew and Crunchy Pork
Red Pinon with Spicy Stew and Crunchy Pork
Course: Dinner, LunchCuisine: Togo, Ghana, Benin, Nigeria, Ivory coastDifficulty: EasyServings
2
servingsPrep time
30
minutesCooking time
1
hour15
minutesCalories
2000
kcalPinon is a traditional dish made from manioc flour (gari), often accompanied by crispy pork, fish, beef or any other meat of your choice, and a spicy sauce. This type of dish is mainly eaten in the following countries: Togo, Ghana, Côte d’Ivoire and Nigeria.
Ingredients
2 Tablespoon of salt (optional) / 2 seasoning cubes
Ginger, garlic, Black pepper , Green anise and onion ground into a paste ( a quantity for the pinon sauce and for the pork )
500g of pork (with some fat for extra crunch)
300g of Gari (cassava flour)
1 Tablespoon of vinegar
100g of Tomato puree
3 Chili peppers
1l of water
3 tomatoes
1 Onion
200ml of Oil
Directions
- Prepare the Crunchy Pork
> Clean the pork thoroughly.
> Pat it dry and set it aside on a paper towel to drain excess water and oil.
> Use a fork or toothpick to make small holes all over the pork, including the skin.
> Season the pork with a blend of garlic, ginger, onion, black pepper, and green anise. Add 1 seasoning cube, 1/2 teaspoon of salt, and pour vinegar over the pork. Let it marinate in the fridge for 20 minutes.
> Cook the pork in a preheated oven at 200°C (392°F) for 40 minutes or until golden and crispy. - Prepare the Red Spicy Sauce
> In a pot, add the blended mixture of 3 tomatoes and 3 chili peppers. Let it cook on medium heat until the water evaporates.
> Add 150ml of vegetable oil to the pot and stir well.
> Stir in 50g of tomato paste and 1 tablespoon of the blended garlic, ginger, onion, black pepper, and green anise. > Cook for 10 minutes, stirring occasionally, until the sauce thickens.
> Add 1/2 chopped onion, 1 teaspoon of salt, and 1 seasoning cube.
> Let the sauce simmer on low heat for 5 minutes. - Prepare the Pinon (Gari)
> Pour 1000ml of water into a saucepan.
> Add 50g of tomato paste, 1 teaspoon of salt, 2 tablespoons of vegetable oil, and 1/2 teaspoon of the blended garlic, ginger, onion, black pepper, and green anise.
> Let the mixture simmer on low heat for 15 minutes.
> Gradually add 300g of gari while stirring continuously to achieve a soft, smooth, and slightly firm texture. Cook > > for about 5 minutes while stirring.
