Beninese peanut sauce

By Deriss,

Peanut Sauce from: https://www.alicepegie.com/boeuf-a-la-sauce-darachides/

The first difference between Canadian food and West-African food is spice. We use a lot of chili pepper and herbs in African cuisine. The West-African cuisine is based on different type of sauces and stew that we eat with garnish. Garnish are usually made with cereal like corn, rice and milletor tuber or root like yam, cassava. Beninese peanut sauce is a sauce made of meat broth peanut butter and meat. I chose this dish because it is simple and all the ingredient could be found in regular store. I also really like it because it taste good and it contains a lot of meat.

Ingredients :

800 g of beef chuck

125 g of peanut butter

2 onions

3 tomatoes

50 g of canned tomato

1 clove garlic

1 bouquet garni

8 cl of oil

water, salt, pepper

1 chilli pepper (optional)

1) Meat

Cut the meat into pieces. Boil them in 1.5 liters of water for 20 minutes. Salt, pepper and add the bouquet garni. Reserve the meat and the meat broth

2) Sauce

Mix the peanut paste in 1/4 liter of lukewarm water. Keep it.

Heat the oil in a heavy-bottomed casserole, add the finely chopped onions to the barely warm oil and fry until they become translucent.

Add peeled tomatoes, tomato paste and crushed garlic clove. Stir well regularly with a spatula so that the preparation does not attach.

3) cooking stew

Pour the peanut paste and mix gently. Add 1/2 liter of meat broth. Salt, pepper. Boil the water.

Add the chilli

Let the mixture simmer over low heat for 50 minutes, stirring regularly. Taste and add, if necessary, a little salt.

Vocabulary:

- chuck

- clove (garlic)

- lukewarm

- blanch

- cabbage

- heavy-bottomed casserole

- bouquet garni