African Peanut Sauce
The chef took me into the kitchen to show me the ingredients and how he makes the sauce. I have tried to adapt the recipe to readily available ingredients without losing the quality of the flavour – I hope you like this as much as I do!
This African Peanut Sauce makes a wonderfully creamy and tasty African Peanut Stew – it is simple, filling and absolutely yummy!
3 potatoes, cubed (yam/sweet potato works well also)
1-inch piece of ginger
1/2 of a whole onion
2 tbsp tomato paste
1 tbsp oil (any kind),
1 cup onion, well chopped
1 cup tomatoes, chopped
2/3 cup peanut butter
2 hot chilies, crushed, or 1 tsp cayenne pepper
1 medium-size eggplant, peeled and cubed
2 cups fresh or frozen green beans
Juice of one lime or lemon
Chopped coriander (abt. ½ cup)
Chopped parsley (abt. ½ cup)
Salt and Pepper to taste
1. Place the potato cubes, ginger and ½ onion in a pot with water and steam/boil until the spuds are tender (but not mushy).
2. In a separate pan, heat the oil. Sauté the onion and garlic, then add the tomato paste.
3. Add the cooked potato cubes with about 1 cup of the cooking water. (Discard the ginger and onion).
4. Add the Peanut Butter, hot peppers, salt and black pepper.
5. Cook together for about five minutes and then add the cubed eggplant and green beans.
6. Add more of the cooking water as needed to maintain a thick, stew-like consistency.
7. Optional – some people may want to add a soup bouillon to give the sauce a deeper flavour.
Check out the African Peanut Stew with Corn and Potato and Coconut Milk also inspired by my trip to Uganda!