lightly spiced vegetables in a peanut butter base piled on a plate
Click on the image, above to submit to Pinterest.

Aubergine et Citrouille à la pâte d’arachides (Aubergine and Pumpkin with Peanut Paste)

Aubergine et Citrouille à la pâte d’arachides (Aubergine and Pumpkin with Peanut Paste) is a traditional Senegalese recipe for a classic vegetarian dish of aubergine and butternut squash in a peanut base. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Aubergine and Pumpkin with Peanut Paste (Aubergine et Citrouille à la pâte d’arachides).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

3

Rating: 4.5 star rating

Tags : Vegetarian RecipesSpice RecipesHerb RecipesStew RecipesVegetable RecipesSenegal Recipes

(click this button to prevent the screen from sleeping so Cook Mode is 'ON')

Method:

Bring a pan of salted water to a boil. Add the cubed vegetables and bouquet garni and cook over medium heat for 20-25 minutes until just tender. Strain the vegetables in a colander, reserving some of the cooking liquid. Remove and discard the bouquet garni.

Dilute the peanut paste/butter with 3 tbsp of the vegetable cooking water. Put the vegetables in a saucepan and add the dilute peanut paste and sesame oil. Sprinkle over the crumbled vegetable cube and season with black pepper and paprika.

Mix gently to combine, add a little more cooking water, if needed, bring to a boil, cover with a lid and cook for 5 minutes.

Adjust the salt to taste and serve.