Peanut sauce

Method

1. To make the chalé sauce, whizz all the ingredients in a blender or food processor to form a smooth paste.
2. Heat the groundnut oil in a heavy-based pan over a medium heat. Add the onion and fry for 5-6 minutes. Stir in the curry powder and chilli powder, then stir in the garlic, ginger, scotch bonnet, crushed peanuts, sea salt and a little black pepper.
3. Stir in the stock and bring to the boil, then reduce to a simmer for 15–20 minutes or until reduced by half. Add the chalé sauce and cook gently for 30-40 minutes more. Stir the sauce regularly, adding a splash of water if it looks as though it might catch on the bottom of the pan.
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5. Add the peanut butter 1 tbsp at a time, stirring, until dissolved, then use a stick blender to blend the sauce until completely smooth.
6. Simmer very gently for at least 30 minutes more. Be careful the sauce doesn’t catch and burn, and add a splash of water if it gets too thick (see Make Ahead). Serve the peanut sauce with the chinchinga beef or with grilled veg.