Recipe: How To Make Peanut/Pinda Sauce From Scratch | CWF

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in calories and offers a different flavor profile.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces fat while maintaining creaminess.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos provides a similar flavor.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds natural sweetness with a unique flavor.

Heat 3/4 cup of oil in a pan.

Soak 500 grams of peeled peanuts in hot water, then strain them.

Fry the peanuts in hot oil until golden brown, then remove and place in a strainer to drain excess oil.

Add shrimp paste to the pan (optional).

Add 5 garlic cloves and a scotch bonnet to the pan and fry.

Blend the fried peanuts until slightly burnt and brown, then add the garlic and scotch bonnet and blend together.

If the mixture is too dry, add some of the oil to moisten it.

Add the blended peanut mixture back to the oil in the pan.

Stir in 1/2 teaspoon of black pepper, 1/2 tablespoon of ginger, and 1/4 teaspoon of tamarind paste.

Add 3-4 tablespoons of brown sugar and salt to taste, and let it fry and cook until finished.

To make the sauce, add hot water to the mixture and stir until it thickens.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens