4
Ingredients
- 300 g dried meat (beef or goat)
- 2 onions, sliced
- 3 tomatoes, crushed
- 3 garlic cloves
- 3 tbsp oil
- Salt, pepper, pili-pili
- 400 ml water
Method
- 01 Soak the meat 45–60 minutes in warm water. Rinse and cut into pieces.
- 02 Sweat onions and garlic; add tomatoes 8 minutes.
- 03 Add the meat and water. Simmer covered 35–45 minutes until tender.
- 04 Adjust salt (often already salted). Add chili.
- 05 Serve with bukari, potatoes or rice.
**Dried meat** travels well on the Katanga plateaus—like [kapenta](/en/recettes/kapenta-tomates/) on the lake side. Fresh cousin in sauce: [viande ya sauce](/en/recettes/viande-ya-sauce/).
In the same spirit
Other recipes close by territory or by gesture.
-
Viande ya sauce
Beef simmered in a generous tomato and onion sauce — everyday Kinshasa cooking, distinct from kamundele skewers.
20 min prep · 1 h 30 cook
-
Kapenta with tomatoes
Kapenta with tomatoes recipe: small fish (fresh or dried) fried then simmered in tomato-onion sauce — Haut-Katanga and Tanganyika classic.
20 min prep · 30 min cook
-
Bukari
Bukari recipe: hot-worked maize flour dough until smooth and dense—the central starch of Greater Katanga (Lubumbashi).
5 min prep · 20 min cook