Peanut sauce
- Published: 5 Nov 18
- Updated: 18 Mar 24
Serve Zoe Adjonyoh’s peanut sauce with her Chinchinga beef skewers for a real Ghanian-inspired feast.
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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
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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.
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- Recipe from September 2018 Issue
Nutrition
For 8
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
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.
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