Entree: Gabon – Ragout de Porc (Gabonese pork stew braised with tomatoes, onions, and palm oil)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 1.5 lb (680 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) red palm oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 4 cloves garlic, minced (about 12 g)
- 1 inch (2.5 cm) piece fresh ginger, minced (about 10 g)
- 2 medium tomatoes, chopped (about 8 oz / 225 g) or 14 oz (400 g) canned tomatoes
- 1 scotch bonnet pepper, seeded and finely chopped (about 10 g) — adjust for heat
- 1 medium green bell pepper, sliced (about 6 oz / 170 g)
- 2 tbsp (30 ml) tomato paste
- 2 cups (480 ml) chicken stock or water
- 1 bouillon cube (approx. 8 g) optional
- 1 tsp (5 g) dried thyme
- 2 bay leaves (approx. 1 g)
- 8 oz (225 g) okra, trimmed and sliced (optional)
- 2 medium ripe plantains, peeled and cut into 1-inch (2.5 cm) pieces (about 12 oz / 340 g) optional
- 1 tsp (5 g) smoked paprika or ground hot pepper (optional)
- 2 tbsp (30 ml) lime juice or vinegar
- Salt to taste
- Fresh parsley or cilantro, chopped, for garnish (1/4 cup / 4 g)

Instructions

1. Season the pork cubes with salt and black pepper. Heat 2 tbsp (30 ml) palm oil in a heavy Dutch oven or pot over medium-high heat and brown the pork in batches until well seared on all sides; remove and set aside.
2. Add remaining 1 tbsp (15 ml) palm oil to the pot. Sauté the onion, garlic, and ginger over medium heat until softened and translucent, about 5 minutes.
3. Stir in the tomato paste and cook 1–2 minutes, then add the chopped tomatoes, scotch bonnet, green bell pepper, thyme, bay leaves, and smoked paprika if using. Cook until the tomatoes begin to break down, about 5 minutes.
4. Return the browned pork to the pot, add the chicken stock and bouillon cube if using, bring to a gentle boil, then reduce heat to low, cover, and simmer until pork is tender, about 45–60 minutes.
5. If using plantains or okra, add the plantain pieces about 25 minutes before the end of cooking and add okra during the last 10–15 minutes so it remains tender but not mushy.
6. Adjust seasoning with salt, pepper, and lime juice to brighten the stew. Remove bay leaves, garnish with chopped parsley or cilantro, and serve hot with rice, fufu, or crusty bread.