Sauce à l'Arachide Congolaise (Congolese Peanut Sauce)
Sauce à l'Arachide Congolaise (Congolese Peanut Sauce) is a traditional Congolese recipe (from the Democratic Republic of the Congo) for a classic sauce made by boiling freshly-made peanut paste in water until thick. The full recipe is presented here and I hope you enjoy this classic Democratic Republic of the Congo version of: Congolese Peanut Sauce (Sauce à l'Arachide Congolaise).
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Ingredients:
500g raw peanuts
pinch of salt
Method:
Arrange the peanuts in a single layer on a baking tray. Transfer to an oven pre-heated to 160° and roast for about 20 minutes, stirring frequently, or until nicely toasted.
During this time blow on the peanuts regularly to remove the red skins.
When the peanuts are an even golden brown, remove from the oven, turn into a bowl and set aside to cool.
Turn the peanuts into a food processor and pulse to chop then pulse for longer intervals to purée.
Bring 500ml lightly-salted water to a boil then stir in the peanut paste. Adjust the seasonings to taste and cook, stirring briskly with a spoon until the sauce thickens and the oil separates and floats to the surface.
Serve hot as a sauce with plantains, rice or sweet potatoes.
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