A rich, creamy sauce made from roasted and ground cashew nuts, simmered with tomatoes, onions, and spices. Telibo is a prized delicacy served over yam or pate.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Dry roast cashews in a pan until golden, then grind to a fine powder.
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2
Heat oil, saute onion and garlic until translucent.
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3
Add blended tomatoes and cook for 10 minutes.
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4
Stir in ground cashew powder and water, mix until smooth.
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5
Simmer on low for 25 minutes, stirring often, until sauce is thick and creamy.
Did You Know?
Benin is one of the world's largest cashew producers, and telibo showcases the nut's culinary potential beyond simple snacking.
Chef's Notes
Equipment Tips
- skillet
- blender or mortar
- heavy pot
Garnishing
whole roasted cashews
Accompaniments
boiled yam, pate
The Story Behind Telibo
Telibo emerged in central Benin where cashew trees were extensively cultivated after Portuguese traders introduced the crop from Brazil. Local cooks discovered that grinding roasted cashews into a paste and simmering it with tomatoes created a luxuriously creamy sauce that became a regional specialty.
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