N'gakasse (Groundnut Sauce)
N'gakasse is a West African groundnut sauce that turns a bag of roasted peanuts into a thick, savory pot in about half an hour. The peanuts are blended to a smooth paste and cooked into a base of onion, garlic, ginger, tomato and bell pepper, then simmered in broth with cayenne, paprika and coriander. It is rich without any dairy, and it suits plain starches like rice, yams, plantains and fufu.
Instructions
If your peanuts are raw, roast them in a 350°F (175°C) oven for 10 to 15 minutes, until golden brown. Rub the roasted peanuts together in a clean kitchen towel to loosen and remove the skins.
Blend the peeled peanuts in a blender or food processor until they form a smooth paste, then set the paste aside.
Heat the oil in a large saucepan over medium heat. Add the onion and cook until it turns translucent, then stir in the garlic and ginger and cook for about a minute, until fragrant.
Add the tomatoes and bell pepper and cook for about 5 minutes, until the vegetables have softened.
Stir in the peanut paste and cook for 2 to 3 minutes, stirring now and then so it does not stick to the pan.
Season with the cayenne, paprika, coriander and salt, tasting as you go and adjusting to your liking.
Pour in the broth and stir until everything is well mixed. Lower the heat and simmer for 15 to 20 minutes, until the sauce has thickened to the consistency you want.
Take the pan off the heat and scatter cilantro or parsley over the top if using. Serve over rice, yams, plantains or fufu.
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