Groundnut Soup/Stew (aka Peanut Sauce)
A version of this traditional recipe is eaten throughout West Africa--Senegal, Nigeria, Ghana. It is an uncomplicated dish, but very flavorful!
A version of this traditional recipe is eaten throughout West Africa--Senegal, Nigeria, Ghana. It is an uncomplicated dish, but very flavorful!
- 1 tsp black pepper
- 1 yellow onion diced
- 2 tbsp canola oil
- 1 ib beef or chicken (beef is richer i think)
- 1 tsp adobo (or maggi) (to taste)
- 1 habanero pepper diced (reduce/remove seeds if you don't want it too hot)
- 1 tsp thyme
- 1 tbsp curry (preferably west indian variety not indian, which is too sweet)
- 1 tsp minced garlic (optional)
- 3 tbsp smooth no sugar no salt natural peanut butter
- 3-4 cups of water
- Carbohydrate 3.151872 g
- Cholesterol 0 mg
- Fat 5.679007 g
- Fiber 0.638800010490417 g
- Protein 0.460845 g
- Saturated Fat 0.430941 g
- Serving Size 1 1 Serving (37g)
- Sodium 1.9023 mg
- Sugar 2.51307198950958 g
- Trans Fat 0.0885700000000001 g
- Calories 63 calories
Step-by-step
- Heat the oil, add the onions and let them soften for a few minutes.
- Add the meat and spices and habanero pepper. Stir and cover for 5 to 7 minutes or until meat is browned.
- Add 2 cup of water, stir, cover.
- In a small bowl mix the peanut butter with warm water to soften. Add to the pot, stirring to mix well. Be careful none sticks to the side. Cover, lower heat to almost lowest setting and leave to simmer for 40-60 minutes, adding the additional 1-2 cups of water as necessary to keep mixture from boiling too low or burning. Stir frequently.
Diluting the peanut butter with warm water in a separate bowl before incorporating it into the pot prevents stubborn lumps from forming in the simmering liquid. A standard heavy-bottomed Dutch oven provides the ideal thermal mass for this long-simmering stew, distributing heat evenly so the dense peanut paste does not scorch on the bottom of the vessel. Whisks work well to emulsify the nut butter slurry, while a wooden spoon remains necessary later for scraping the edges of the pot during the forty to sixty minute simmer. Natural peanut butter containing only peanuts and salt yields the correct savory profile without introducing excess sugars that can cause premature burning. Leftovers maintain their quality when stored in an airtight container in the refrigerator for up to three days, though the fats may separate slightly upon cooling and will require gentle reheating over medium-low heat with a splash of water to restore the smooth texture.
