Red Sauce From Benin Recipes

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CHICKEN MEATBALLS WITH RED SAUCE (BENIN)



Chicken Meatballs With Red Sauce (Benin) image

I used this recipe for week 29 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Benin is my 29th stop. Please note that I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. I've always liked chicken with peanuts, and this recipe is definitely the best of both worlds.

Provided by GiddyUpGo

Categories     Meatballs

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

1 chicken, cut up, deboned and diced
3/4 cup no-sugar-added peanut butter
1 habanero pepper, minced
1 bunch green onion, washed and chopped
4 onions, peeled and chopped
6 tomatoes, blanched, peeled, de-seeded and chopped
1 cup red palm oil
salt & freshly ground black pepper

Steps:

  • Take about half of the peanut butter and mix it with a little bit of hot water. It should still be a paste, but it should be just thin enough so you can stir it. Set aside.
  • Take the remaining peanut butter, the chicken, the habanero, the green onions and salt and put them in a food processor. Pulse until smooth.
  • Shape the mixture into meatballs.
  • Chop the blanched tomatoes and the onions and toss them with the peanut butter/water paste.
  • Melt the palm oil in a pan and fry the meatballs in the palm oil until they are nicely golden all over.
  • Add the onion, tomato and peanut butter mixture. Cover the pan and reduce the temperature to low. Simmer for 15 minutes or so, then remove the lid and check the internal temperature of the meatballs (they should be at 165 degrees or higher).

Nutrition Facts : Calories 541.6, Fat 47.8, SaturatedFat 21.1, Cholesterol 56.7, Sodium 65.9, Carbohydrate 13.8, Fiber 3.4, Sugar 7.2, Protein 16.5

CLASSIC RED SAUCE



Classic Red Sauce image

Provided by Food Network

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 8

1 28-ounce can whole peeled tomatoes
2 tablespoons extra-virgin olive oil
1/3 red onion, medium-diced
3 cloves garlic, cut into chunks
Pinch of red pepper flakes (optional)
Kosher salt and freshly ground pepper
2 tablespoons torn fresh basil
1 pound penne or spaghetti, cooked until al dente

Steps:

  • Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender. (If you like a more country feel, you can wait and break them up in the pan later with a wooden spoon.)
  • Heat the olive oil over medium-high heat in a large saucepan. When hot, add the onion and saute 5 to 6 minutes, or until soft. Add the garlic and cook 2 to 3 minutes, until you see the color start changing. If you'd like to make the sauce spicy, add the red pepper flakes.
  • Add the tomatoes and season with salt and pepper to taste. Reduce the heat to medium low and simmer about 30 minutes. (If you did not puree the tomatoes, use a wooden spoon to break them into pieces while they cook.) Strive for balance in the consistency of the sauce: It has to be fluid, but it should not look overly wet. Add the basil and remove from the heat. Toss with just-cooked pasta.

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