Margarita's International Recipes

Guinea-Bissau

Guinean Peanut Sauce with Butternut Squash This recipe comes from the Bissau-Guinean village of Cansamange, and comes via a former Peace Corps volunteer. I made it because my kids are now vegetarian. Unfortunately, they didn't like it. The sauce was good – but they hated the texture and flavor of the butternut squash. My husband had a similar experience. Obviously, I won't be making it again. Serve it with rice and okra. Guinean Peanut Sauce with Butternut Squash Ingredients 1 butternut squash 1 small tomato, chopped 1/2 cup peanut butter 1 cup warm water 2 Tbsp. olive oil 2 onion, thickly sliced 2 cloves garlic, minced 1 bay leaf salt & pepper to taste 2 tsp lemon juice Directions Peel, seed and cut the butternut squash into cubes. Put them in a medium saucepan, cover with water, bring to a boil, then reduce heat to low and simmer until tender, about 20 minutes. Put tomato, peanut butter and water in a food processor and process until pureed. Set aside. Heat oil in a frying pan over medium-high heat. Add the onion and cook for 2 minutes. Add the reserved peanut butter mixture, the garlic, bay leaf and salt and pepper. Stir well and bring to a boil. Reduce heat to low and simmer for fifteen minutes, adding cooking liquid from the squash as needed to keep the consistency of a thick soup. Add the butternut squash and cook for an additional fifteen minutes, adding more liquid as needed. Add the lemon juice, taste and adjust seasoning. Adapted from Ann-Marie's recipe at allrecipes.com Bissau-Guinean Recipes | Marga's International Recipes | Marga's Best Recipes | Marga's Food Blog | E-mail