Peanut Sauce Over Rice Benin Recipes

PEANUT SAUCE OVER RICE (BENIN)

Steps:

• Heat the palm oil in a pan, then add the tomato paste, habanero, salt, onion and bouillon.
• Cook for two or three minutes, then add the peanut butter and the water.
• Bring to a boil, reduce heat and simmer for 10 or 15 minutes. Serve over boiled rice.

PEANUT SAUCE OVER SHRIMP SKEWERS AND RICE NOODLES

Steps:

• To make the sauce: Combine the coconut milk, peanut butter, chile sauce, lime juice, vinegar, lemongrass paste, fish sauce and black pepper. Season with a pinch of salt. Add water to thin as needed. Whisk to combine and set aside.
• For the noodles: Heat a griddle pan on medium-high heat or preheat a broiler to high. Skewer 3 shrimp with two parallel skewers to make 4 skewers with 3 shrimp each. Sprinkle the shrimp with salt and pepper. In a small bowl, combine the soy with the lime juice and zest; reserve half in a separate small bowl. Brush or drizzle one of the portions of soy-lime over the shrimp. Cook on the griddle until lightly browned, about 3 minutes per side. Brush the shrimp with the remaining soy-lime. Add a touch of olive oil to the shrimp after flipping to avoid sticking.
• Toss the noodles in a bowl with the sesame oil and the black and white sesame seeds. Arrange the rice noodles at the bottom of a serving bowl. Drizzle some of the peanut sauce on top. Top with the carrots, cilantro, cucumbers, daikon and scallions. Add the shrimp skewers to the bowl. Serve warm with a lime wedge and extra peanut sauce on the side.

FRIED FISH IN PEANUT SAUCE (CAMEROON)

Steps:

• Heat the palm oil on a skillet and fry the fish with half the garlic, turning once. When the fish is cooked through, remove from heat and drain on paper towels.
• Mix the coriander with the ginger, nutmeg, salt, pepper and fish flakes (or ground dried shrimp if using).
• Now bring four cups of water to a boil. Add the fish head and the spice/dried fish mixture. Note: I used fish stock instead of water, because I didn't have the head.
• In another skillet, heat the peanut oil and fry the onion with the remaining garlic. When the onion is brown, reduce the heat and add the chili pepper. Now add the fish.
• Remove the fish head from the broth and add the peanut butter. Stir until smooth. Bring to a boil, then reduce heat and simmer until the sauce thickens.
• Add the sauce to the fish and onions and garnish with the remaining dried shrimp, if using (I just used fresh salad shrimp). Cook until heated through.
• Serve over boiled white rice with sese plantains.

LAMB STEWED IN PEANUT SAUCE

Steps:

• Boil water and stir in peanut butter; simmer for 20 minutes to reduce, skimming off any accumulated fat from the surface.
• Meanwhile, in a Dutch oven, brown the lamb in the oil, stir in onions and cook until translucent, about 10 minutes.
• Add garlic, cook about 30 seconds; stir in tomatoes, thyme, shrimp powder, and season with salt.
• Add carrots, cabbage, and peanut butter reduction; simmer and further reduce another 20 minutes.
• Add sweet potatoes and cook until vegetables are tender, 40 minutes.

PEANUT CHICKEN OVER RICE

Steps:

• In a large frying pan, heat oil over medium-high heat.
• Add onions, scallions, and garlic and cook until onion is tender (about 5 minutes).
• Reduce heat to medium and add peanut butter, brown sugar, fish sauce, paprika, juice of limes, and cayenne pepper.
• Stir into a smooth sauce, then add coconut milk in 4 parts, stirring into a smooth sauce again.
• Heat sauce to boiling, then reduce heat to low and allow to simmer stirring occasionally.
• In a large pot, heat enough water to completely submerge chicken to boiling.
• While water is heating, trim chicken of fat and slice into 1/2 inch wide by 2 inch long pieces.
• Add chicken to boiling water and allow to cook just long enough to completely cook chicken (should be no more than 10 minutes).
• Remove chicken from water and add to peanut sauce, also adding steamed spinach and bell pepper.
• Mix thoroughly, and increase heat to medium.
• Allow this to cook 10-15 minutes.
• Remove from heat and ladle over plenty of white rice.

RED SAUCE FROM BENIN

Steps:

• Heat the oil in a pan, add the onions and fry for a minute then add the tomatoes, garlic and chillies. Fry for 5 minutes then pour over water and add the vegetable boullion cube(or use veg. stock). Cover and allow to boil for about 20 minutes until all the ingredients have blended together and the tomatoes have broken down. Season with black pepper and serve.
• In addition to the basic sauce given above you can also add 3 more Scotch Bonnet chillies to make it hotter. You can also add 500g cubed meat or 4 whole fish cut into steaks.