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child spooning The Mother Africa Sauce onto bison meatballs on a Made In baking slab using a wooden spoon

The Mother Africa Sauce: West African Peanut Sauce

Kristin
This West African Peanut Sauce recipe from Between Harlem and Heaven cookbook is an easy peanut sauce you can enjoy with your favorite mains & sides. Discover your family's new favorite sauce: the Mother Africa sauce.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Sauce
Cuisine West African
Servings 10 people
Calories 76 kcal

Equipment

Ingredients 
 

  • 1 tablespoon olive oil
  • ½ teaspoon cumin seeds
  • ½ white onion diced
  • ½ cup carrots chopped or 1 medium carrot
  • 6 cherry tomatoes or 1 plum tomato
  • ¼ cup celery diced or 1 rib
  • 1 clove garlic minced
  • 1 bay leaf
  • 2 tablespoon cilantro or ¼ cup fresh
  • 1 bird's-eye chile seeded and minced
  • 1 teaspoon salt more to taste
  • 2 tablespoon lemon juice
  • 2 tablespoon tomato paste
  • 1 cup unsweetened, creamy peanut butter or powdered
  • 4 cups vegetable stock or broth

Instructions 

  • Wash your hands with soap and water. Use a knife and cutting board to chop the carrots, onion, and garlic. Place them in a prep bowl when finished.
  • Chop the tomato, celery, and chile. If you're using fresh cilantro, you can chop that now as well. Transfer the ingredients to a clean prep bowl.
  • Head to the stove and turn it to medium heat.
  • Add the oil to the saucier or pan and allow it to heat up.
  • Add the cumin. If you're using cumin seeds, allow them to fry for a minute while stirring.
  • Add the carrots, onion, and garlic from the prep bowl to your pan and give it a stir.
  • Add the prepped tomato, celery, and chile to the pan and stir.
  • Drop your bay leaf into the pan.
  • Use measuring spoons as needed to add the salt, lemon juice, and cilantro. Stir the ingredients to coat them in the oil. Sauté the vegetables for about 5 minutes or until they soften.
  • Add the tomato paste to the pan and cook for about 2 minutes.
  • Add the peanut butter: If you're using creamy peanut butter, you can add it now. If you're using powdered as we do, you'll want to add the appropriate amount of water and mix it up before adding it to the pan. You can add some of the stock to the pan if that helps you work the peanut butter into the vegetables. Cook for about 5 minutes, until the oil separates from the peanut butter.
  • Add your vegetable stock or broth to the pan. Use your wooden spoon to remove the bits that are stuck to the bottom of the pan as you mix everything together.
  • Turn up the heat to medium-high and let it simmer for 45 minutes. Stir occasionally as it cooks.
  • Remove the bay leaf from the pan. Turn off the stove. Use an immersion blender or a standard blender to puree this easy peanut sauce. Add additional salt as desired.
  • Serve this Mother Africa sauce with your favorite mains and sides.

Notes

  • Sauce will keep for 5 days in the fridge
  • You can substitute bell pepper for the bird's-eye chile if you prefer a mild alternative
  • Don't leave food sitting out at room temperature for extended periods
  • Never leave cooking food unattended
  • Use oils with high smoking point to avoid harmful compounds
  • Always have good ventilation when using a gas stove
  • See more guidelines at USDA.gov.
  • Full Lesson Info and Pictures at:  https://happyhomeschooladventures.com/peanut-sauce-recipe

Nutrition

Calories: 76kcalCarbohydrates: 9gProtein: 5gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 0.01mgSodium: 720mgPotassium: 143mgFiber: 2gSugar: 3gVitamin A: 1460IUVitamin C: 12mgCalcium: 65mgIron: 2mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

Tried this recipe?Let us know how it was!