Recette sauce à l’arachide sur riz



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Peanut Sauce Recipe

Normand Asselin


Normand Asselin: Hello, dear nephew!

My delicious peanut sauce recipe is the result of intuition and creativity in the moment, more than a precise mix of carefully measured and calibrated ingredients. In fact, the basic elements can vary in proportions according to taste.


Essential Ingredients

  • Peanut paste (or butter), known as ground nuts in West Africa. In Quebec, it's called peanut butter. Use 1/2 cup for 4 people.
  • Canned tomatoes (whole or diced). One 13-ounce can.
  • Vegetable oil (sesame, sunflower, or canola): 3 tablespoons
  • Yellow onions: 2 medium, roughly chopped.
  • A small hot pepper, finely chopped (or 1/2 teaspoon of dried hot pepper)
  • One garlic clove, finely chopped
  • Oregano: 2 pinches
  • Salt and pepper

Optional Ingredients

  • A green pepper, cut into pieces
  • A stalk of celery
  • Two fresh tomatoes, cut into pieces
  • Two heads of broccoli, cut into pieces, with stems cut into cubes
  • 3 dozen peeled medium-sized shrimp or 500 grams of cubed meat (lamb, pork, beef, or chicken)
  • Water as needed

Preparation

In a pot, mix peanut paste, tomatoes, and oil, and heat gently until the three ingredients form a uniform mixture. If the heat is too high, the peanuts will roast, giving an unpleasant taste.

Incorporate vegetables, spices, and meat. If using shrimp, add them towards the end of cooking. Stir the sauce a bit once the vegetables and meat are incorporated.

Simmer for about minutes, adding a bit of cold water if the sauce becomes too thick.


Let it rest for 5 minutes on very low heat.

Serve over a bed of white rice.

Enjoy with a bold red wine.

Bon appétit!

For 4 people

Normand



Normand Asselin

Normand Asselin

Normand Asselin

Normand Asselin

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