Guinean Goulash

Vegetarian Guinean Goulash Recipe with Eggplant, Onions, and Tomatoes

Region / culture: Guinea, New Guinea | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Guinean Goulash is a delicious and hearty dish that is perfect for a cozy night in. This recipe combines the flavors of eggplant, tomatoes, onions, and garlic with a creamy cheese sauce to create a mouthwatering meal that will leave you wanting more.

History

Guinean Goulash has its roots in Guinean cuisine, where it is a popular comfort food dish enjoyed by many. The combination of vegetables and cheese in this dish creates a unique and flavorful experience that is sure to please your taste buds.

Ingredients

4 small eggplants, thinly sliced
2 medium onions
6 small tomatoes
0.5 bulb of garlic
0.25 cup of oil
2 small maggi cubes
1 cup of water
0.5 can of tomato paste
1 package of Bonne Vache
1 bag of pasta
salt and pepper

How to prepare

Cut the vegetables into pieces and fry them in oil until they become soft.
Add tomato paste, water, and minced garlic to the pan; let it simmer for a few minutes.
Add Maggi cubes to the mixture.
Cut 8 wedges of cheese and add them to the sauce, stirring until they melt.
Once the cheese has melted, allow the sauce to simmer partially covered.
If the sauce is too thin, add more cheese; if it is too thick, add water.
Season with salt and pepper according to taste.
Cook the noodles separately and then add the sauce to them.
For those who eat meat, they can add 1 can of corned beef to the sauce.

Variations

For a vegan version, omit the cheese and use a dairy-free alternative.
Add your favorite herbs and spices to customize the flavor of the dish.

Cooking Tips & Tricks

Make sure to slice the eggplants thinly to ensure they cook evenly.

- Be sure to stir the cheese sauce constantly to prevent it from burning.

- Adjust the seasoning to your taste preferences by adding more or less salt and pepper.

Serving Suggestions

Serve Guinean Goulash with a side of crusty bread or a fresh green salad for a complete meal.

Cooking Techniques

Frying the vegetables until they are soft helps to enhance their natural flavors.

- Simmering the sauce allows the ingredients to meld together and create a rich and creamy texture.

Ingredient Substitutions

You can use any type of pasta in this recipe, such as spaghetti or penne.

- Feel free to swap out the eggplant for zucchini or bell peppers for a different twist.

Make Ahead Tips

You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days before serving.

Presentation Ideas

Garnish the dish with fresh herbs or a sprinkle of grated cheese for a beautiful presentation.

Pairing Recommendations

Pair Guinean Goulash with a glass of red wine or a refreshing iced tea for a delightful meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

45g per serving

Fats

15g per serving

Proteins

10g per serving

Vitamins and minerals

This dish is rich in vitamins A and C, as well as potassium and calcium.

Alergens

This recipe contains dairy (cheese) and gluten (pasta).

Summary

This dish is a balanced meal that provides a good source of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Guinean Goulash is a flavorful and satisfying dish that is perfect for a cozy night in. With a creamy cheese sauce and a medley of vegetables, this recipe is sure to become a new favorite in your household. Enjoy!

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was visiting my dear friend Fatou in Guinea. As we sat in her kitchen, sipping on hibiscus tea and chatting, she suddenly got up and started rummaging through her recipe box.

"Ah, here it is," she exclaimed, holding up a faded piece of paper. "This is my mother's recipe for Guinean Goulash. You have to try it, it's absolutely delicious."

I watched as Fatou gathered the ingredients - beef, onions, tomatoes, and a host of spices I had never heard of before. As she chopped and sautéed, the kitchen filled with the most mouthwatering aroma. I couldn't wait to taste the finished dish.

When she finally served me a steaming bowl of Guinean Goulash, I took my first bite and was instantly transported to culinary heaven. The flavors were rich and complex, the meat tender and juicy. I knew right then and there that I had to learn how to make this dish for myself.

Over the next few days, Fatou patiently taught me her mother's recipe, explaining each step and ingredient in detail. I took copious notes, determined to recreate the dish back home in my own kitchen. When the time came for me to leave Guinea, Fatou presented me with a handwritten copy of the recipe, along with a bag of the special spices needed to make it.

Back in my own kitchen, I set to work preparing the Guinean Goulash. As I chopped and sautéed, I thought of Fatou and her mother, of the warm days we had spent together in Guinea. When the dish was finally ready, I took a hesitant first bite, worried that it wouldn't taste the same outside of Fatou's kitchen.

To my delight, the flavors were just as I remembered - bold, savory, and utterly delicious. I felt a surge of pride knowing that I had successfully recreated a taste of Guinea in my own home. From that moment on, Guinean Goulash became a staple in my cooking repertoire, a dish I would make for friends and family, each time sharing the story of how I came to learn the recipe.

As the years passed, I continued to make the dish, tweaking the recipe here and there to suit my own tastes. I added a bit of extra spice, a touch of sweetness, making the dish uniquely my own while still honoring the tradition in which it was born.

Whenever I make Guinean Goulash now, I am transported back to that warm summer day in Fatou's kitchen, surrounded by the sights, sounds, and smells of Guinea. I am grateful for the friendship that led me to discover this recipe, for the memories it evokes, and for the joy it brings to those who taste it.

In the end, it's not just a recipe for Guinean Goulash that I learned from Fatou - it's a lesson in friendship, in cultural exchange, and in the power of food to connect us across distances and differences. And for that, I will always be grateful.