Guinean Peanut Sauce with Butternut Squash

This peanut butter and butternut squash recipe is from the village of Cansamange in Guinea-Bissau, West Africa. I learned it while I was in the Peace Corps; it quickly became my favorite dish! The authentic West African preparation requires squishing this by hand until the mixture is fairly uniform - a food processor also works. Serve over medium-grained rice. Okra sauce (folere) is a traditional accompaniment.

• Preparation Time: 25 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 20 mins
• Calories: 396 Calories

Ingredients

• 2 teaspoons lemon juice
• 1 cup warm water
• 2 tablespoons olive oil
• ½ cup natural peanut butter
• ground black pepper to taste
• 1 bay leaf
• 2 cloves garlic, minced
• 1 small tomato, chopped
• salt, or to taste
• 1 butternut squash - peeled, seeded, and cut into 2-inch cubes
• 1 large yellow onion, thickly sliced lengthwise

Recipe Instructions

Step 1

Place the butternut squash in a saucepan with water to cover. Bring to a boil and then simmer, covered, until the squash is tender, about 20 minutes. Drain, reserving the cooking liquid.

Step 2

Combine the peanut butter, tomato, and warm water in a bowl. The authentic way to prepare this is to squish it together by hand -- but a food processor works, too.

Step 3

Heat the olive oil in a skillet over medium-high heat. When the oil is hot, add the onion slices and cook for 2 minutes. Add the peanut butter mixture, the minced garlic, the bay leaf, black pepper, and about 1/2 teaspoon salt. Stir to combine, then bring to a boil.

Step 4

Reduce the heat to low and simmer the peanut sauce, adding the reserved cooking liquid as needed, for 15 minutes. The consistency should be similar to a thick soup.

Step 5

Stir in the butternut squash and simmer for an additional 15 minutes. Add the lemon juice, and taste to adjust the seasoning.