Groundnut Sauce From East And West Africa Recipes

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GROUNDNUT SAUCE



Groundnut Sauce image

A recipe from the "Best of Regional African Cooking" book. A spicier version of this Ugandan sauce is served in Kenya and Tanzania.

Provided by Sackville

Categories     Spinach

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 onion, finely diced
2 tomatoes, peeled and finely diced
2 tablespoons oil
1 teaspoon curry powder
1 cup unsalted peanuts, finely ground
3 -4 cups water
1 (10 ounce) package frozen spinach, cooked and drained
salt, to taste

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.

Nutrition Facts : Calories 330, Fat 27.8, SaturatedFat 4.6, Sodium 69.5, Carbohydrate 16.9, Fiber 5.7, Sugar 3.5, Protein 9.5

GROUNDNUT SAUCE (FROM EAST AND WEST AFRICA)



Groundnut Sauce (From East and West Africa) image

This vegetarian East and West Africa sauce is full of protein. Tastes great served with rice or chapatis. The recipe came from the cookbook "Vegetarian Cooking Around the World.

Provided by Enjolinfam

Categories     Vegetable

Time 33m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 tablespoon canola oil
1 medium onion, peeled and chopped
2 medium tomatoes, cut into bite-sized pieces
1 small eggplant, cut into bite-sized pieces (with or without peel)
1/2 cup peanut butter, smooth unsweetened (you can find this in the health food section of many supermarkets)
1/4 cup water

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.

Nutrition Facts : Calories 276.1, Fat 20.2, SaturatedFat 3.6, Sodium 155, Carbohydrate 19.3, Fiber 7.7, Sugar 9, Protein 10.3

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