Ease of Preparation: Moderate
Preparation Time: 10 min
plus overnight soaking
Cook Time: 55 min
Recipe By: A. D. Livingston
From: The Whole Grain Cookbook
Used with permission of Lyons Press
Other Seafood
Other Seafood
Ugandan Peanut Sauce
Peanuts have become a part of the cuisine of Africa south of the Sahara. This sauce is from Uganda, adapted here from The Hot Sauce Bible, by Dave DeWitt and Chuck Evans, and was no doubt made from any of the several "ground nuts" that grew in that area before peanuts arrived from the New World. The peanut butter can be either smooth or chunky. The sauce is used with fried fish or chicken (or guinea fowl).
Ingredients
1 cup peanut butter
1/2 pound dried fish
4 medium tomatoes, chopped
2 medium onions, chopped
2 teaspoons peanut oil
2 teaspoons cayenne powder
1 teaspoon curry powder
salt to taste
water
1/2 pound dried fish
4 medium tomatoes, chopped
2 medium onions, chopped
2 teaspoons peanut oil
2 teaspoons cayenne powder
1 teaspoon curry powder
salt to taste
water
Directions
Soak the fish overnight in water. If convenient, change the water several times. Drain the fish, then bone and chop it.
Heat the oil in a skillet. Sauté the onions for 5 minutes. Add the tomatoes and cook, uncovered, for another 5 minutes. Add 2 1/2 cups of water, the fish, peanut butter, cayenne, curry, and salt to taste. (If you are using highly salted dried fish, additional salt may not be necessary.) Simmer uncovered on very low heat for 45 minutes, or until the sauce thickens to suit you.
Heat the oil in a skillet. Sauté the onions for 5 minutes. Add the tomatoes and cook, uncovered, for another 5 minutes. Add 2 1/2 cups of water, the fish, peanut butter, cayenne, curry, and salt to taste. (If you are using highly salted dried fish, additional salt may not be necessary.) Simmer uncovered on very low heat for 45 minutes, or until the sauce thickens to suit you.
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