Margarita's International Recipes


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


  • 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


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

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