Makes 3/4 cup
Mild heat with a nutty blast, this West African inspired peanut sauce is straightforward. This recipe lacks the bright flavor acquired from a splash of vinegar you might find in Asian peanut sauces. Vegetarian/vegan
Ingredients:
1/2 cup peanut butter (natural, not sweet)
1 Tbsp tomato paste
3/4 cup water
pinch of cayenne pepper
red palm oil
Method:
Heat oil over medium.
Add a pinch of cayenne pepper. You can always add more at the end, if you can handle the kick!
Toast the cayenne in the oil for thirty seconds, until fragrant. Then add in the peanut butter.
A little water will help you stir things around, and make a smooth sauce. Add in some tomato paste. I’m in love with the squeeze tubes of tomato paste, making it easy to use just a little.
Cook on low for a few minutes and season with salt, as needed.
Serve on the side in cute ramekins, with a big smile …
OR pour directly on your food – chicken, fish, rice, … whatever floats your boat!
| Servings |
| 3/4 cup |
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Mild heat with a nutty blast, this West African inspired peanut sauce is straightforward. This recipe lacks the bright flavor acquired from a splash of vinegar you might find in Asian peanut sauces. Vegetarian/vegan
|
- 1/2 cup peanut butter (natural)
- 1 Tbsp tomato paste
- 3/4 cup water
- pinch cayenne pepper
- red palm oil
- Heat oil over medium and add a pinch of cayenne pepper. Toast the cayenne in the oil for thirty seconds, until fragrant. Then add in the peanut butter.
- Add water to help stir and make a smooth sauce, then add tomato paste.
- Cook on low for a few minutes and season with salt as needed.
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