Viande de Brousse à l'Odika (Meat in Wild Mango Seed Sauce)

• Prep time: 15 mins

• Cook time: 1 hour 15 mins

• Total time: 1 hour 30 mins

• Servings: 4

• Country of Origin: Gabon

Description

Odika (also known as native chocolate sauce) is made from ground toasted seeds of Irvingia gabonensis (wild mango). When cooked, it produces a thick, dark, nutty sauce with a cacao-like aroma. It is traditionally paired with game meat or beef.

Presentation

Pour generous dark sauce over thick slices of braised meat. Serve alongside steamed mashed plantains or cassava fufu.

Ingredients

• 1 kg beef chuck or braising meat, cut into large cubes

• 100 g grated Odika block (wild mango seed paste)

• 1 large onion, chopped

• 2 cloves garlic, minced

• 2 cups warm beef stock

• 2 tbsp palm oil

• 1 habanero pepper, left whole

• 1 tsp salt

• 1/2 tsp black pepper

Directions

• Heat palm oil in a Dutch oven and brown meat cubes on high heat.

• Add chopped onions and garlic, sautéing until translucent.

• Sprinkle grated Odika paste directly over meat, stirring constantly for 2 minutes to toast seeds slightly.

• Gradually pour in warm beef stock while whisking continuously to avoid lumps.

• Drop in whole habanero pepper and bring sauce to a simmer.

• Cover and simmer on low heat for 1 hour until meat is fork-tender and sauce darkens.

• Season with salt and pepper before serving.

Optional Variations

• Use smoked pork shoulder or wild boar instead of beef.

Cooking Tips

• Whisk Odika constantly when adding liquid to prevent the oil-rich seeds from clumping.

Nutrition Facts (Per Serving)

• Calories: 540 kcal

• Carbohydrates: 12 g

• Protein: 48 g

• Fat: 34 g

• Saturated Fat: 14 g

• Sodium: 580 mg