Kansiye From Guinea

A creamy, peanut butter and tomato stew from West Africa

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Kansiye, a traditional Guinean dish, has a deep-rooted history that reflects the cultural diversity and culinary heritage of the West African region. This flavorful and hearty dish is a testament to the rich agricultural and cultural traditions of Guinea.

The origins of Kansiye are intertwined with the history of the Mandinka people, one of the largest ethnic groups in Guinea. The Mandinka, along with other ethnic groups such as the Susu, Fulani, and Malinke, have contributed to the culinary tapestry of the region. Kansiye, often regarded as a symbol of communal harmony, is traditionally prepared during special occasions and communal gatherings.

Kansiye is a sauce-based dish typically made with ground peanuts or peanut butter, meat (usually chicken or beef), and a variety of vegetables such as tomatoes, onions, and okra. The use of peanuts, a staple crop in Guinea, highlights the agricultural practices that have sustained the region for centuries. The dish is often served over rice or with fufu, a starchy side made from cassava or yams.

The preparation of Kansiye is a communal activity, often involving several family members or community members. The process begins with the roasting and grinding of peanuts to create a smooth paste. The meat is then browned and simmered with a blend of spices, vegetables, and the peanut paste, resulting in a rich, creamy sauce.

Over time, Kansiye has evolved, incorporating influences from various cultures and adapting to modern culinary techniques. While traditional recipes remain popular, contemporary versions of Kansiye might include additional ingredients such as bell peppers, carrots, or even coconut milk to enhance the flavor profile.

Today, Kansiye is enjoyed not only in Guinea but also in various parts of the world, thanks to the global Guinean diaspora. It serves as a culinary bridge, connecting people to their roots and introducing others to the rich flavors of West African cuisine.

Kansiye Recipe

Prep time 15 minutes | Cook time 40 minutes | Serves 4

Ingredients

• Meat:

• 1 pound (500g) beef, lamb, or chicken thighs cut into bite-sized pieces

• Vegetables:

• 2 medium onions, chopped

• 3 cloves garlic, minced

• 2 large or 1 can tomatoes, chopped

• 1 tablespoon tomato paste

• Peanut Sauce:

• 1 cup natural peanut butter or 1 cup roasted peanuts, ground into a paste

• 3 cups water or chicken broth

• Spices:
  

• 1/2 teaspoon ground cloves

• 1 teaspoon paprika

• 1 teaspoon thyme

• 1 teaspoon salt (adjust to taste)

• 1 teaspoon black pepper

• 1-2 hot peppers, chopped (optional, for heat)

• Additional Ingredients:

• 3 tablespoons vegetable oil
  

• Fresh parsley or cilantro, chopped (for garnish)

• rice for serving

Instructions

1. Prepare the Peanut Sauce:

• If using roasted peanuts, grind them into a smooth paste using a food processor or blender.

• If using peanut butter, ensure it’s natural without added sugars or oils.

1. Cook the Meat:

• Heat 2 tablespoons of vegetable oil in a large pot over medium heat.

• Add the meat and brown on all sides, then remove and set aside.

1. Sauté the Vegetables:

• In the same pot, add the remaining tablespoon of oil.

• Sauté the onions until translucent, about 5 minutes.

• Add the garlic and cook for another minute until fragrant.

• Stir in the tomatoes and tomato paste; cook until they begin to break dow.

1. Combine Ingredients:

• Return the browned meat to the pot.

• Stir in the cloves, paprika, thyme, salt, and black pepper.

• Add the peanut paste or peanut butter and mix well.

1. Simmer the Stew:

• Pour in the water or chicken broth, stirring to combine everything thoroughly.

• Bring to a boil, then reduce the heat to low and let it simmer for about 30-45 minutes, stirring occasionally to prevent sticking.
  

1. Adjust Seasoning:
   

• Add more salt, pepper, or hot peppers according to your preference.

1. Serve:

• Once the meat is tender and the sauce has thickened to your liking, remove from heat.

• Garnish with fresh parsley or cilantro.

• Serve hot over rice, with fufu, or any preferred starchy side.

This traditional Kansiye recipe brings the authentic flavors of Guinea to your table. It’s a dish that’s perfect for sharing with family and friends, celebrating the rich culinary heritage of West Africa.

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!

If you want to try to make more flavors of Africa, check out the links my recipes below.

East Africa

Djiboutian Skoudehkaris - A deeply rich beef and lamb rice dish

Kenyan Kuku Paka - A creamy coconut chicken curry

Malawian Zitumbuwa - Crispy banana fritters

Mozambican Matapa - A thick and hearty peanut and greens stew

Somali Baasto - A East Africa take on a traditional Italian meat and pasta dish.

Tanzanian Coconut Pilau - A creamy coconut infused rice dish.

Southern Africa

Zambian Ifisashi - A rich peanut and greens stew.

West Africa

Cameroonian Poulet DG - A spicy and vibrant chicken one pot with plantains

Guinean Kansiye - A vibrant beefy peanut stew

Malian Tigue Degue - A rich and satisfying peanut chicken stew

Nigerienne Djerma Stew - A complex, tomato peanut infused chicken stew

Senegalese Poulet Yassa - A cheerful caramelized onion and lemon one pot.