Kpé (Peanut Paste) is a traditional Central African Republic recipe for a classic method of making a paste from blanched peanuts that is the base for many West and Central African dishes. The full recipe is presented here and I hope you enjoy this classic Central African Republic version of: Peanut Paste (Kpé).
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This is the Central African republic equivalent of Cameroonian mboh.
Ingredients:
400g fresh, blanched, peanuts
Method:
Place the peanuts on a baking tray then set in an oven pre-heated to 180°C and toast for about 8 minutes, or until golden brown.
Remove from the oven, turn into a bowl and set aside to cool. When cold, turn the peanuts into a food processor. Pulse to chop, then process the mixture until it breaks down to a paste that sticks to the sides of the bowl.
This is the peanut paste that is used in a whole range of African recipes. Indeed, in most recipes where 'peanut butter' is mentioned, it's actually this peanut paste that's referred to.
If scraped into a jar and sealed, this paste will keep for several days, if not weeks.
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