Groundnut Sauce From East And West Africa Recipes

GROUNDNUT SAUCE (FROM EAST AND WEST AFRICA)

Steps:

• In a small bowl, combine peanut butter and 1/4 cup water and stir to make a paste. Set aside.
• In a large frying pan, heat oil over medium heat for 1 minute then add the onions and saute until transparent.
• Add tomatoes and cook for 5 minutes and then add the eggplant and cook for 5 more minutes.
• Add the peanut butter and water mixture to the tomato mixture and stir well.
• Reduce heat to medium-low and simmer, uncovered, for 10 minutes, or until eggplant is tender.

GROUNDNUT SAUCE

Steps:

• Mix onions and tomatoes together and toss with curry powder.
• Heat the oil in a heavy saucepan and sauté the onions and tomatoes until the onions are yellow.
• Add the peanuts and water, bring to a boil and then lower to a simmer, stirring all the time until the simmering stage is reached.
• Continue to cook, uncovered, until the nuts are well cooked.
• Season with salt, then increase the heat and reduce until the sauce reaches the right consistency.
• Mix in the cooked spinach.

WEST AFRICAN-STYLE CHICKEN AND GROUNDNUT STEW

Steps:

• 1. Heat the oil in a 5-quart Dutch oven. In batches, add the chicken and cook over medium-high heat, turning often, until browned on all sides, about 6 minutes per batch. Transfer the chicken to a plate and set aside. The goal is to Brown the meat, not fully cook it.
• 2. Add the onions to the Dutch oven and cook, stirring, until lightly browned, about 5 minutes. Then add garlic, curry powder, thyme, bay leaves, salt and cayenne pepper. Stir for 1 minute, and then stir in the chicken broth and tomato sauce.
• 3. Return the chicken thighs to the Dutch oven and bring to a simmer. Reduce the heat to medium-low, cover tightly, and simmer until the chicken shows no sign of pink at the bone when prodded with the tip of a sharp knife, about 45 minutes.
• 4. In a small bowl, blend the peanut butter with about 1 cup of the cooking liquid. Stir this mixture back into the sauce, and cook until heated through, about 2 minutes. Serve immediately.
• 5. Serve with rice and fried sweet plantains!
• 6. This is from the book "Kwanzaa" by Eric V. Copage.