Guinean Okra Sauce Recipes

GUINEAN PEANUT SAUCE WITH BUTTERNUT SQUASH

Guinean Peanut Sauce with Butternut Squash image

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.

Provided by Anne-Marie

Categories Side Dish Vegetables Squash

Time 1h20m

Yield 4

Number Of Ingredients 11

Ingredients

1 butternut squash - peeled, seeded, and cut into 2-inch cubes
½ 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

Steps:

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.

Nutrition Facts : Calories 395.6 calories, Carbohydrate 42.4 g, Fat 24 g, Fiber 8.3 g, Protein 11.4 g, SaturatedFat 3.4 g, Sodium 390.8 mg, Sugar 10.4 g

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