A velvety, intensely nutty groundnut sauce with tender lamb and leafy greens, simmered until the oil separates and the flavour is profoundly rich.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Season lamb and brown in oil. Add onion and sauté 3 minutes.
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2
Add blended tomatoes and cook 10 minutes until reduced.
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3
Dissolve groundnut paste in 2 cups warm water. Add to the pot and stir well.
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4
Add remaining water, scotch bonnet, dawadawa, and bouillon. Simmer 30 minutes.
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5
Add chopped amaranth leaves, cook 5 minutes until wilted.
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6
Serve over toh or rice.
Did You Know?
The quality of groundnut sauce is judged by the oil that floats on top — clear golden oil means the cook has mastered the art.
Chef's Notes
Equipment Tips
- large pot
- wooden spoon
- blender
Garnishing
groundnut oil drizzle
Accompaniments
toh, white rice
The Story Behind Sauce Arachide
Groundnut sauce is the mother sauce of Malian cuisine, predating even maafe in its simplicity. The Mande peoples perfected this preparation centuries ago, and every region of Mali has its own beloved variation.
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