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Guinean Peanut Sauce with Butternut Squash Popular Recipes

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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."

Ingredients :

  • 1 butternut squash - peeled, seeded, and cut into 2-inch cubes
  • 1/2 cup natural peanut butter
  • 1 small tomato, chopped
  • 1 cup warm water
  • 2 tablespoons olive oil
  • 1 large yellow onion, thickly sliced lengthwise
  • 2 cloves garlic, minced
  • 1 bay leaf
  • ground black pepper to taste
  • salt, or to taste
  • 2 teaspoons lemon juice

Instructions :

Prep : 25M Cook : 4M Ready in : 1H20M
  • 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.
  • 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.
  • 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.
  • 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.
  • Stir in the butternut squash and simmer for an additional 15 minutes. Add the lemon juice, and taste to adjust the seasoning.

Notes :

  • Serve with Guinean Okra Sauce.

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