Gbo Kpete (Mutton Sauce)
A unique and flavorful sauce from the Zou and southern regions of Benin, traditionally made with mutton blood, spices, and other ingredients. It's a rich, savory dish often served with akassa or eba.
🧂 Ingredients
- 500 ml Mutton blood(freshly collected, or substitute with beef blood)
- 300 g Mutton meat(boneless, cut into small pieces)
- 2 large Onions(finely chopped)
- 3 large Tomatoes(pureed)
- 3 cloves Garlic(minced)
- 1 tsp Ginger(grated)
- 1 tsp Habanero pepper(minced (or to taste))
- 50 ml Palm oil
- 1 unit Mutton or beef bouillon cube(crumbled)
- 1 cup Water(or as needed)
- Salt(to taste)
- Black pepper(to taste)
👨🍳 Instructions
- 1
In a pot, combine the mutton meat with half of the chopped onions, minced garlic, grated ginger, salt, and pepper. Add enough water to cover and simmer until the meat is tender, about 20-25 minutes. Reserve the cooking liquid.
- 2
In a separate pan, heat the palm oil over medium heat. Add the remaining chopped onions and sauté until softened.
- 3
Add the pureed tomatoes and minced habanero pepper to the pan. Cook, stirring, until the sauce thickens.
- 4
Pour in the fresh mutton blood. Stir continuously to prevent it from clotting. Cook for about 5-7 minutes, until the blood has thickened and changed color.
- 5
Add the cooked mutton meat, the reserved cooking liquid, the crumbled bouillon cube, and water. Stir well to combine.
- 6
Bring the sauce to a simmer and cook for another 10-15 minutes, allowing the flavors to meld. Adjust seasoning with salt and pepper.
- 7
Serve hot with akassa, eba (piron), or rice.
💡 Pro Tips
- ✓Fresh mutton blood is crucial for the authentic flavor and texture. If unavailable, beef blood can be used as a substitute.
- ✓Constant stirring is essential when adding the blood to ensure a smooth sauce.
- ✓This dish is known for its rich, intense flavor.
🔄 Variations
- Some variations may include other spices or herbs for added complexity.
- For a milder flavor, reduce the amount of habanero pepper.