Sauce Arachide

Sauce Arachide Recipe from West Africa | Peanut-Tomato Beef Sauce

Region / culture: West Africa | Preparation time: 10 minutes | Cooking time: 2 hours | Servings: 4

Introduction

Sauce Arachide is a traditional African peanut sauce that is rich, creamy, and full of flavor. It is a versatile sauce that can be served with a variety of dishes, from grilled meats to vegetables and rice.

History

Sauce Arachide has its origins in West Africa, where peanuts are a staple ingredient in many dishes. The sauce is typically made by simmering peanut butter with water and adding a variety of spices and vegetables to create a delicious and hearty sauce.

Ingredients

How to prepare

In a pot, place a clump of peanut butter about the size of a foufou ball and add double the amount of water.
Mix well with your right hand until it becomes sauce-like. Add 1 cup of water and bring the sauce to a hard boil.
Over a period of 25 minutes, gradually add 2 cups of water. Add 4 whole piment peppers.
Take 12 baby tomatoes, remove the seeds, and mash the remaining flesh. Add the tomato mash and another 4 cups of water to the sauce. Continue boiling.
After a total boiling time of 50 minutes, add 2.5 cups of water and let it gently boil for 20 minutes.
Add pre-cooked meat of your choice and 1 tbsp of salt. Boil vigorously for 35 minutes.
Prepare 6 more baby tomatoes as before, then add them to the sauce along with 1 tbsp of oil and mashed onion.
Let it boil for at least another 15 minutes.

Variations

Add diced bell peppers or eggplant for added texture and flavor.
Use coconut milk instead of water for a creamier sauce.

Cooking Tips & Tricks

Be sure to use natural peanut butter without added sugar or salt for the best flavor.

- Adjust the amount of chili peppers to suit your spice preference.

- For a thicker sauce, simmer for a longer period of time to allow the flavors to meld together.

Serving Suggestions

Serve Sauce Arachide over grilled chicken or beef, or with steamed vegetables and rice for a complete meal.

Cooking Techniques

Simmering, boiling

Ingredient Substitutions

Use almond butter or cashew butter instead of peanut butter for a different flavor.

- Substitute vegetable broth for water for added depth of flavor.

Make Ahead Tips

Sauce Arachide can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Garnish with chopped peanuts and fresh cilantro for a pop of color and texture.

Pairing Recommendations

Serve Sauce Arachide with a side of plantains or couscous for a complete African-inspired meal.

Storage and Reheating Instructions

Store leftover Sauce Arachide in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed to thin out the sauce.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 15g per serving

Proteins

Protein: 8g per serving

Vitamins and minerals

Sauce Arachide is a good source of vitamin E, niacin, and magnesium.

Alergens

Contains peanuts

Summary

Sauce Arachide is a nutritious and flavorful sauce that is high in protein and healthy fats. It is a great addition to a balanced diet.

Summary

Sauce Arachide is a delicious and nutritious peanut sauce that is perfect for adding flavor to a variety of dishes. With a rich and creamy texture, this sauce is sure to become a favorite in your kitchen.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Sauce Arachide. It was a warm summer day, and I was visiting my friend Sophie in her quaint little village in Senegal. Sophie had graciously invited me into her home for a traditional Senegalese meal, and I was eager to learn all about the flavors and ingredients that make up the country's rich culinary history.

As I sat at Sophie's kitchen table, watching her deftly chop vegetables and season meats, I couldn't help but marvel at her skill and expertise in the kitchen. She moved with such grace and confidence, as if she had been cooking these dishes her entire life. I knew then that I had much to learn from her.

After a few hours of cooking and chatting, Sophie finally unveiled the pièce de résistance – Sauce Arachide. The aroma that wafted from the pot was intoxicating, a blend of peanuts, tomatoes, onions, and spices that tickled my senses and made my mouth water. I had never tasted anything quite like it before, and I knew that I had to learn how to make it myself.

Sophie noticed my interest in the dish and graciously offered to teach me her family's recipe for Sauce Arachide. She handed me a pen and a notepad and began to dictate the ingredients and instructions, speaking in a mix of French and Wolof that I did my best to follow along with.

First, she explained, I would need to roast the peanuts until they were golden brown and fragrant. This would give the sauce a rich, nutty flavor that was essential to its success. Next, I would need to grind the peanuts into a smooth paste, adding a bit of water to help them along. Then, I would sauté onions, garlic, and tomatoes in a bit of oil until they were soft and translucent, before adding the peanut paste and a bit of water to create a thick, creamy sauce.

As Sophie talked me through the recipe, I furiously scribbled down notes, trying my best to capture every detail and nuance of the dish. I could tell that this recipe was special, a true labor of love that had been passed down through generations of Sophie's family. I felt honored to be entrusted with it, and I knew that I would do my best to honor its legacy.

After a few hours of cooking and tasting and adjusting, the Sauce Arachide was finally ready. I ladled a generous spoonful onto a plate of fluffy white rice and took a tentative bite. The flavors exploded on my tongue, a symphony of savory, spicy, and nutty notes that danced and mingled in perfect harmony. I knew then that I had discovered something truly magical, a dish that would become a staple in my own culinary repertoire for years to come.

As I sat at Sophie's kitchen table, savoring every last bite of the Sauce Arachide, I felt a deep sense of gratitude for the gift she had given me. Not just the recipe itself, but the knowledge and the experience that came with it. Cooking, I realized, was not just about following instructions or measuring ingredients – it was about connecting with others, learning from them, and sharing a piece of yourself in every dish you create.

And so, as I packed up my notes and said my goodbyes to Sophie, I knew that I was leaving with more than just a recipe for Sauce Arachide. I was leaving with a newfound appreciation for the power of food to bring people together, to tell stories, and to create lasting memories that would be cherished for years to come.

And as I returned home and recreated the dish in my own kitchen, I felt Sophie's presence with me, guiding my hands and whispering words of encouragement in my ear. I knew that this recipe would always hold a special place in my heart, a reminder of the day I discovered the true joy and beauty of cooking. And I would be forever grateful to Sophie for showing me the way.