Peanut sauce

Name: Peanut sauce
Yield: Serves 4-8
Ingredients: 1 tbsp groundnut oil; 1 medium onion, finely chopped; ½ tbsp curry powder; ½ tbsp extra-hot chilli powder; 1 garlic clove, crushed; 5cm piece fresh ginger, grated; 1 red scotch bonnet chilli, pierced with a sharp knife; 3 tbsp roasted peanuts, crushed; 2 tsp sea salt flakes, crushed; 150ml fresh vegetable stock; 150g peanut butter; For the chalé sauce; 400g tin chopped tomatoes; 2 tbsp tomato purée; 1 medium onion, roughly chopped; 5cm piece fresh ginger, grated; 1 red scotch bonnet chilli, deseeded; 1 tbsp chilli flakes (see tip); 1 tsp crushed sea salt; You’ll also need…; Blender or food processor

Easy
September 2018

Easy
September 2018

Serves 4-8
Hands-on time 45 min, simmering time 75-90 min

Serve Zoe Adjonyoh’s peanut sauce with her Chinchinga beef skewers for a real Ghanian-inspired feast.

Dairy-free recipes
Vegan recipes

Nutrition: per serving

Calories: 203kcals
Fat: 14.3g (3.2g saturated
Protein: 8.1g
Carbohydrates: 8.6g (6.1g sugars)
Fibre: 3.9g
Salt: 2.4g

Nutrition: per serving

Calories: 203kcals
Fat: 14.3g (3.2g saturated
Protein: 8.1g
Carbohydrates: 8.6g (6.1g sugars)
Fibre: 3.9g
Salt: 2.4g

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Ingredients

1 tbsp groundnut oil
1 medium onion, finely chopped
½ tbsp curry powder
½ tbsp extra-hot chilli powder
1 garlic clove, crushed
5cm piece fresh ginger, grated
1 red scotch bonnet chilli, pierced with a sharp knife
3 tbsp roasted peanuts, crushed
2 tsp sea salt flakes, crushed
150ml fresh vegetable stock
150g peanut butter

For the chalé sauce

400g tin chopped tomatoes
2 tbsp tomato purée
1 medium onion, roughly chopped
5cm piece fresh ginger, grated
1 red scotch bonnet chilli, deseeded
1 tbsp chilli flakes (see tip)
1 tsp crushed sea salt

You’ll also need…

Blender or food processor

Ingredients

1 tbsp groundnut oil
1 medium onion, finely chopped
½ tbsp curry powder
½ tbsp extra-hot chilli powder
1 garlic clove, crushed
5cm piece fresh ginger, grated
1 red scotch bonnet chilli, pierced with a sharp knife
3 tbsp roasted peanuts, crushed
2 tsp sea salt flakes, crushed
150ml fresh vegetable stock
150g peanut butter

For the chalé sauce

400g tin chopped tomatoes
2 tbsp tomato purée
1 medium onion, roughly chopped
5cm piece fresh ginger, grated
1 red scotch bonnet chilli, deseeded
1 tbsp chilli flakes (see tip)
1 tsp crushed sea salt

You’ll also need…

Blender or food processor

Method

To make the chalé sauce, whizz all the ingredients in a blender or food processor to form a smooth paste.
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.
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.
Add the peanut butter 1 tbsp at a time, stirring, until dissolved, then use a stick blender to blend the sauce until completely smooth.
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.

Method

To make the chalé sauce, whizz all the ingredients in a blender or food processor to form a smooth paste.
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.
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.
Add the peanut butter 1 tbsp at a time, stirring, until dissolved, then use a stick blender to blend the sauce until completely smooth.
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.

delicious. tips

Omit the chilli flakes or chilli powder if you want a little less heat.
The recipe makes more sauce than you need. Make up to 3 days ahead, cover and chill; or freeze for up to 2 months.
Chalé is an everyday basic sauce and cornerstone of Ghanaian cooking.

Recipe By

Zoe Adjonyoh

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