Lagos Stifatho (Rabbit Stew with Onions)

site search by freefind advanced

 

~ Ingredients: ~ 1 Hare or rabbit roughly 3 kilos ~ Wine vinegar ~ 3 kilos small onions ~ 1 1/2 mug of oil ~ 3 bay leaves ~ 6-8 corns of bachari ~ 6-8 corns black pepper ~ 800g ripped tomatoes peeled and grated ~ 3-4 cloves of garlic cut in half ~ Salt and pepper to taste	Rabit Stew with Mashed Sweet Potatoes
~ Ingredients for marinating: ~ 1/4 mug of wine vinegar ~ 4 bay leaves ~ 20 grains black pepper ~ 10 grains bachari ~ 5 cloves of garlic cut in half

 

~ Wash the rabbit with plenty of water and then with vinegar. ~ Cut the rabbit in serving pieces. ~ In a large bowl put all the ingredients for marinating and place all the pieces of rabbit in it. ~ Place the bowl in the fridge and let it marinate overnight. ~ The next day, clean the onions and get ready to prepare your meal. ~ In a casserole sauté the onions a few at a time, all over, remove and set aside. ~ In the same oil sauté the pieces of rabbit from all sides. ~ Put through a sage the marinated juice and pour it in the casserole with the rabbit. ~ Add salt and pepper to taste, bay leaves, garlic, bachari corns, pepper corns and tomatoes. ~ Cover the casserole with the lid and simmer for about 15 minutes. ~ Add the sautéed onions and simmer until the onions are soft and the sauce thickens. ~ If the onions are cooked and the sauce doesn’t thicken, remove some sauce, boil it until it thickens and pour it back into the casserole. ~ Remove the rabbit pieces; place them in a platter and all around them the cooked onions. ~ With a deep spoon, pour some of the sauce over the rabbit and onions and serve hot. ~ Lagos Stifatho (Rabbit Stew With Onions) can be a meal all on it’s own or it can be accompanied with mash potatoes, roasted potatoes or anything else you prefer. ~ What ever is left, if there is anything left, place it in the fridge. ~ The next day is even tastier. ~ Good luck and bon appétit.