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peanut butter sauce in bowl

West African Peanut Sauce

Peanut butter sauce that is a simple, yet deliciously complex do it all condiment good on everything from shrimp & chicken and vegetables.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Sauce
Cuisine: African
Servings: 2 cups
Calories: 961kcal
Author: Marwin Brown

Ingredients

  • 1 tbsp olive oil
  • 1 1/2 cup onions diced
  • 1 cup diced celery
  • 1 cup carrots peeled and diced
  • 14 oz can fire roasted tomatoes
  • 2 birds eye chilis chopped
  • 1 tsp cumin
  • 2 garlic cloves diced
  • 1/2 tsp fresh ginger grated
  • 1 bay leaf
  • 1/2 tsp sea salt
  • 1 tsp black pepper
  • 1 cup peanut butter
  • 1/4 cup cilantro

Instructions

  • Heat olive oil to medium in a large skillet.
  • Add onions, carrots and celery to the pan. Reduce heat to low and cook for about 10 minutes or until veggies soften while occasionally stirring.
  • Add the garlic, ginger, chilis, bay leaf, cumin, salt, and pepper stirring to coat the vegetables. Sauté about 2 minutes
  • Stir in the tomatoes and cook for another 2 minutes. Add the peanut butter and cilantro then cook for 2 minutes. Remove the bay leaf and discard
  • Add all ingredients plus cilantro into blender and puree until smooth.

Notes

Use unsalted creamy peanut butter which allows you to control for sodium amount
Deseed and devein the chilis unless you prefer a kicked up hot AF sauce
Use cumin seeds, toast them slightly in a skillet and grind in a coffee grinder for more flavor
Use the sauce for dishes like shrimp and chicken or vegetables like cauliflower, portobello mushrooms, or cabbage steaks
Habanero or serrano can be used as an alternate to birds eye chilis

Nutrition

Calories: 961kcal | Carbohydrates: 55g | Protein: 36g | Fat: 72g | Saturated Fat: 14g | Cholesterol: 0mg | Sodium: 1572mg | Potassium: 1366mg | Fiber: 14g | Sugar: 25g | Vitamin A: 11875IU | Vitamin C: 23.6mg | Calcium: 199mg | Iron: 4.8mg
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