Mboh (Peanut Paste) is a traditional Cameroonian recipe for a classic method of making a paste from blanched peanuts that is the base for many West and Central African dishes. The full recipe is presented here and I hope you enjoy this classic Cameroonian version of: Peanut Paste (Mboh).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Cameroonian Mboh is simply blended roasted peanuts with spices cooked till pasty and usually served with starchy sides. The flavour and taste are heavenly.
Ingredients:
350g skin-on Peanuts/Groundnuts
1 tsp Salt
2 tsp Seasoning powder
2 tsp Hot chilli powder (adjust according to taste)
500ml Water
Pinch of ground black pepper and ground white pepper
Method:
Spread the peanuts out on a baking tray then transfer to an oven pre-heated to 160°C and toast for about 20 minutes. Stir every 5 minutes or so to turn the peanuts. Allow to brown slightly but make sure they do not burn.
Remove from the oven, turn into a bowl and allow to cool for about 30 minutes (do not peel the peanuts).
Now turn the peanuts into a blender and process with the water until you have a smooth paste.
Scrape the resultant mixture into a saucepan then stir in all the remaining ingredients, mixing thoroughly to combine.
Continue cooking, stirring constantly, until the water reduces and the peanuts release their oil and thicken to a paste.
Serve as an accompaniment or as a snack with a starchy side dish.
)
