Gabonese-style Rabbit in Salmorejo Sauce

Ingredients

In this adaptation of Conejo en salmorejo to Gabonese cuisine, we incorporate Gabonese spices and flavors to create a unique fusion dish. The original Spanish recipe is traditionally prepared with rabbit meat marinated in a mixture of vinegar, garlic, and spices, then cooked in a tomato-based salmorejo sauce. In the Gabonese version, we enhance the sauce with Gabonese spices, such as cubeb pepper, grains of paradise, and African nutmeg, to infuse the dish with the distinct flavors of Gabon. We alse have the original recipe for Conejo en salmorejo, so you can check it out.

• 1 rabbit, cut into pieces 1 rabbit, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 teaspoon cubeb pepper 1 teaspoon cubeb pepper
• 1 teaspoon grains of paradise 1 teaspoon grains of paradise
• 1 teaspoon African nutmeg 1 teaspoon African nutmeg
• 1 cup chicken broth 1 cup chicken broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the rabbit pieces and brown them on all sides. Remove the rabbit from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the diced tomatoes, red bell pepper, and green bell pepper to the pot. Cook for a few minutes until the vegetables soften.
4. 4.
   Sprinkle the cubeb pepper, grains of paradise, and African nutmeg over the vegetables. Stir well to combine.
5. 5.
   Return the rabbit pieces to the pot and pour in the chicken broth. Season with salt and pepper to taste.
6. 6.
   Cover the pot and simmer over low heat for about 1 hour, or until the rabbit is tender and the flavors have melded together.
7. 7.
   Serve the Gabonese-style Rabbit in Salmorejo Sauce hot, garnished with fresh parsley.

Treat your ingredients with care...

• Rabbit — If rabbit is not readily available, you can substitute it with chicken or beef for a different flavor profile.
• Cubeb pepper — If you can't find cubeb pepper, you can use black peppercorns as a substitute.
• Grains of paradise — If grains of paradise are not accessible, you can replace them with black peppercorns or a pinch of ground ginger.
• African nutmeg — If African nutmeg is not available, regular nutmeg can be used as a substitute.
• Fresh parsley — Fresh cilantro or basil can be used as an alternative garnish.

Tips & Tricks

• Marinate the rabbit in the spice mixture overnight for enhanced flavor.
• Serve the dish with steamed plantains or yams to complement the flavors.
• Adjust the spiciness by adding more or less cubeb pepper according to your preference.
• For a thicker sauce, you can blend a portion of the cooked vegetables before adding the rabbit back to the pot.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day.

Serving advice

Gabonese-style Rabbit in Salmorejo Sauce is best served hot. Plate the tender rabbit pieces with a generous ladle of the flavorful salmorejo sauce. Garnish with fresh parsley for a pop of color and serve alongside steamed plantains or yams to complete the meal.

Presentation advice

To present this dish beautifully, arrange the rabbit pieces on a large serving platter. Pour the salmorejo sauce over the rabbit, allowing it to pool around the meat. Sprinkle fresh parsley over the top for an elegant touch. Serve with a side of steamed plantains or yams to create a visually appealing and delicious plate.