Best 3 Groundnut Sauce From East And West Africa Recipes

In the culinary tapestry of West and East Africa, groundnut sauce stands as a vibrant and flavorful centerpiece. This rich, savory sauce, crafted from the humble peanut, has become a beloved staple across the region, captivating taste buds with its complex blend of spices and textures. From the vibrant streets of Dakar to the bustling markets of Lagos, groundnut sauce weaves its magic, transforming simple ingredients into extraordinary dishes.

In this culinary journey, we present a collection of tantalizing groundnut sauce recipes that showcase the diverse culinary traditions of West and East Africa. From the classic Senegalese Maafe, a hearty peanut stew brimming with succulent lamb, to the vibrant Nigerian Egusi soup, a symphony of flavors and textures, each recipe pays homage to the unique culinary heritage of the region. Explore the depths of Ghanaian cuisine with Nkatenkwan, a rich and spicy groundnut soup, or embark on a taste adventure with Benachin, a Gambian dish that harmoniously blends groundnuts with fish and okra.

As you delve into these culinary creations, savor the earthy notes of the peanut, complemented by a symphony of aromatic spices such as cumin, coriander, and chili. Discover the subtle sweetness of coconut milk and the vibrant tang of tomatoes, as they dance together in a delightful harmony of flavors. Whether you prefer the bold and spicy heat of West African cuisine or the milder, more delicate flavors of East Africa, our collection of groundnut sauce recipes offers a culinary odyssey that will transport your taste buds to the heart of Africa.

Check out the recipes below so you can choose the best recipe for yourself!

GHANAIAN CHICKEN AND PEANUT STEW (GROUNDNUT SOUP) RECIPE

Ghanaian Chicken and Peanut Stew (Groundnut Soup) Recipe image

Peanut butter and tomatoes lend a rich and creamy backdrop to this simple, hearty Ghanaian chicken stew.

Provided by Niki Achitoff-Gray

Categories Mains Soups and Stews

Time 1h30m

Yield 6

Number Of Ingredients 13

Ingredients

2 medium yellow onions (about 12 ounces; 340g), halved and ends trimmed, divided
2 cups (480ml) homemade or store-bought low-sodium chicken broth, plus more as needed, divided
5 medium cloves garlic, divided
1 ounce (28g) fresh ginger (about a 1-inch knob), divided
2 teaspoons tomato paste
4 bone-in, skin-on chicken legs (about 2 pounds; 900g)
1 hot chili pepper, such as bird's eye, habanero, or Scotch bonnet (see note)
2 bay leaves
1 cup creamy peanut butter (9 ounces; 255g)
1 (28-ounce; 794g) can plum tomatoes
1 whole smoke-dried fish, such as tilapia or snapper (see note)
Kosher salt and freshly ground black pepper
Hot cooked white rice or fufu , to serve (see note)

Steps:

In a blender, purée 2 onion halves, 1/2 cup (120ml) chicken stock, 3 garlic cloves, 1/2 ounce ginger, and tomato paste. In a Dutch oven, combine chicken legs with purée, remaining onion halves, remaining 1/2 ounce ginger, and remaining 2 cloves garlic, along with hot pepper and bay leaves. Toss to coat.
Set Dutch oven over medium heat and bring to a simmer, then cover, reduce heat to low, and cook until halved onion is soft and translucent, about 20 minutes. Add an extra 1/2 cup (120ml) chicken stock if mixture begins to stick to the bottom of the pot.
Transfer chunks of onion, ginger, garlic cloves, and hot pepper to blender. Add peanut butter, canned tomatoes and their juices, and remaining 1 1/2 cups (360ml) chicken stock and purée until smooth. Pass blended mix through a fine-mesh strainer into the Dutch oven, stirring to incorporate.
Increase heat to medium and bring to a simmer, then lower heat to medium-low and cook, stirring occasionally, until chicken is tender, oils have surfaced, and mixture has thickened and reduced by about one-third, about 40 minutes. Add smoked fish, reduce heat to low, cover pot, and cook an additional 5 minutes. (If omitting the smoked fish, you can skip this 5-minute covered-cooking step.) Remove and discard smoked fish and bay leaves, season with salt and pepper to taste, and serve hot over white rice or fufu.

Nutrition Facts : Calories 731 kcal, Carbohydrate 52 g, Cholesterol 197 mg, Fiber 7 g, Protein 50 g, SaturatedFat 10 g, Sodium 517 mg, Sugar 15 g, Fat 38 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

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

Ingredients

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

WEST AFRICAN PEANUT STEW

West African Peanut Stew image

A hearty stew that's super-easy to make and great for peanut butter lovers. Can be made vegetarian or with chicken. In a pinch, feel free to use vegetable or corn oil for peanut oil, powdered ginger for fresh, water for stock, etc. Kale works well in place of collard greens.

Provided by km1312

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h5m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons peanut oil
1 red onion, chopped
2 cloves garlic, minced
2 tablespoons chopped fresh ginger
1 pound chicken, cut into chunks
1 tablespoon crushed red pepper, or to taste
salt and ground black pepper to taste
5 cups chicken stock
3 small sweet potatoes, cut into chunks
1 (16 ounce) can chopped tomatoes, with liquid
¼ pound collard greens, roughly chopped
1 cup chunky peanut butter

Steps:

Heat the peanut oil in a large pot over medium-high heat; cook and stir the onion, garlic, and ginger in the hot oil until softened, about 5 minutes. Add the chicken; cook and stir until completely browned. Season with the crushed red pepper, salt, and black pepper. Pour the chicken stock over the mixture. Stir the sweet potatoes into the liquid and bring the mixture to a boil; reduce heat to low, cover the pot partially with a lid, and cook at a simmer for 15 minutes.
Stir the tomatoes, collard greens, and peanut butter into the soup. Partially cover the pot again and continue cooking, stirring occasionally, another 20 minutes.

Nutrition Facts : Calories 730.6 calories, Carbohydrate 44.9 g, Cholesterol 70.1 mg, Fat 43.8 g, Fiber 11.1 g, Protein 45.5 g, SaturatedFat 7.7 g, Sodium 1470.3 mg, Sugar 14.5 g

Tips:

To make a smooth and creamy sauce, use a blender or food processor to blend the peanuts until they are very fine.
If you don't have a blender or food processor, you can also use a mortar and pestle to grind the peanuts.
For a richer flavor, toast the peanuts before grinding them.
Add a little bit of chili pepper or cayenne pepper to the sauce for a bit of heat.
Serve the sauce with rice, chicken, fish, or vegetables.

Conclusion:

Groundnut sauce is a delicious and versatile sauce that can be used in a variety of dishes. It is a staple in many West African countries, and it is also becoming increasingly popular in other parts of the world. If you are looking for a new and exciting sauce to try, I highly recommend giving groundnut sauce a try. You won't be disappointed!