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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

By: Zoe Adjonyoh

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.

Easy
September 2018

Test kitchen approved

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.

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

For 8

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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.

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.