Guinean Peanut Sauce with Butternut Squash Recipe - Allrecipes.com
Guinean Peanut Sauce with Butternut Squash Recipe
  • READY IN ABOUT hrs

Guinean Peanut Sauce with Butternut Squash

Recipe by  

"This peanut butter and butternut squash recipe is from the village of Cansamange in Guinea-Bissau, West Africa. I learned it while I was in the Peace Corps; it quickly became my favorite dish! The authentic West African preparation requires squishing this by hand until the mixture is fairly uniform - a food processor also works. Serve over medium-grained rice. Okra sauce (folere) is a traditional accompaniment."

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Ingredients Edit and Save

Original recipe makes 6 cups Change Servings
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  • PREP

    25 mins
  • COOK

    55 mins
  • READY IN

    1 hr 20 mins

Directions

  1. Place the butternut squash in a saucepan with water to cover. Bring to a boil and then simmer, covered, until the squash is tender, about 20 minutes. Drain, reserving the cooking liquid.
  2. Combine the peanut butter, tomato, and warm water in a bowl. The authentic way to prepare this is to squish it together by hand -- but a food processor works, too.
  3. Heat the olive oil in a skillet over medium-high heat. When the oil is hot, add the onion slices and cook for 2 minutes. Add the peanut butter mixture, the minced garlic, the bay leaf, black pepper, and about 1/2 teaspoon salt. Stir to combine, then bring to a boil.
  4. Reduce the heat to low and simmer the peanut sauce, adding the reserved cooking liquid as needed, for 15 minutes. The consistency should be similar to a thick soup.
  5. Stir in the butternut squash and simmer for an additional 15 minutes. Add the lemon juice, and taste to adjust the seasoning.
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Footnotes

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Reviews More Reviews

Most Helpful Positive Review
Mar 29, 2011

A creamy, subtle-flavored dish. DO NOT USE REGULAR PEANUT BUTTER- the sugar will ruin it! The tomato and squash provide naturally sweet undertones, while the garlic, onion and bay leaf infuse the sauce with a savory flavor. I was intrigued by this recipe, and thankfully all 10 of us enjoyed it =) Not to tamper with the "traditional flavor... but I enjoyed this with hot sauce, and imagine that a minced jalapeno sauteed with the onions, or perhaps some red pepper flakes, could add a lot to this dish. Oh, and some chopped cilantro would be excellent too. Thanks for sharing, Anne-Marie!

 
Most Helpful Critical Review
Feb 28, 2011

This was only ok. I had planned on making something else when I came across this recipe. I had baked the squash completely. I was unsure about how much the 2" cube should have been cooked anyway. I didn't have natural peanut butter and I used regular peanut butter. That could have made it a little on the sweet side. I combined the garlic, salt, and peanut butter sauce all together. I think I liked it more than my boyfriend did. Thanx for posting this interesting/unique recipe!

 

13 Ratings

Feb 24, 2011

Great comfort food! Good combination of flavors!

 
Feb 05, 2013

This was really good! Instead of boiling the butternut squash which makes you lose a lot of the vitamins in the water, I put it on a cookie sheet in the oven with a little olive oil mixed in at 475 degrees for 20-25 minutes. I followed the rest of the recipe exactly. I served it with quinoa.

 
Jul 11, 2012

I searched this site for just the ingredients I happened to have on hand, and I made Guinean Peanut Sauce with Butternut Squash with folete sauce. (Yes, I always have frozen okra on hand.) It was easy and fast, and it tastes like home. I love it!!!!

 
May 25, 2011

Yummy.

 
Oct 25, 2013

It was really good! Don't be turned off by the ingredients. My three kids saw what I was making and were very hesitant to try to eat the dish but they liked it. I followed the baking instructions for the squash provided by another reviewer. We ate it with sriracha. Super yummy!

 
Aug 17, 2013

Loved this kicked up a bit with thai chili sauce

 

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Nutrition

  • Calories
  • 396 kcal
  • 20%
  • Carbohydrates
  • 42.4 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 24 g
  • 37%
  • Fiber
  • 8.3 g
  • 33%
  • Protein
  • 11.4 g
  • 23%
  • Sodium
  • 391 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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