Guinean Peanut Sauce with Butternut Squash
This peanut butter and butternut squash recipe is from the village of Cansamange in Guinea-Bissau, West Africa. I learned it while I was in the Peace Corps; it quickly became my favorite dish! The authentic West African preparation requires squishing this by hand until the mixture is fairly uniform - a food processor also works. Serve over medium-grained rice. Okra sauce (folere) is a traditional accompaniment.
INGRIDIENT
DIRECTION
Step: 1
Place the butternut squash in a saucepan with water to cover. Bring to a boil and then simmer, covered, until the squash is tender, about 20 minutes. Drain, reserving the cooking liquid.
Step: 2
Combine the peanut butter, tomato, and warm water in a bowl. The authentic way to prepare this is to squish it together by hand – but a food processor works, too.
Step: 3
Heat the olive oil in a skillet over medium-high heat. When the oil is hot, add the onion slices and cook for 2 minutes. Add the peanut butter mixture, the minced garlic, the bay leaf, black pepper, and about 1/2 teaspoon salt. Stir to combine, then bring to a boil.
Step: 4
Reduce the heat to low and simmer the peanut sauce, adding the reserved cooking liquid as needed, for 15 minutes. The consistency should be similar to a thick soup.
Step: 5
Stir in the butternut squash and simmer for an additional 15 minutes. Add the lemon juice, and taste to adjust the seasoning.
NUTRITION FACT
Per Serving: 396 calories; protein 11.4g; carbohydrates 42.4g; fat 24g; sodium 390.8mg.
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One make sure is also can apply to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the cooking items . But often you can make a dish do more often .
