Sauce Arachide (Benin)
The peanut-chile dip of the north: a fiery peanut and tomato sauce served with grilled meat and igname pilé (pounded yam) — northern Benin's table. Ingredients: ground peanuts, tomatoes, onions, chiles (many), dried fish powder, oil; pounded yam.
What it is
The peanut-chile dip of the north: a fiery peanut and tomato sauce served with grilled meat and igname pilé (pounded yam) — northern Benin's table. Ingredients: ground peanuts, tomatoes, onions, chiles (many), dried fish powder, oil; pounded yam. Recipe: 1) Fry a tomato-onion base. 2) Add peanut paste; cook until the oil rises. 3) Season fierce. 4) Serve beside pounded yam and grilled meat. Serve: at Parakou's tables. Flavor: nutty, fiery, deep. History: the Borgou north shares its yam-and-peanut grammar with Nigeria's middle belt. See also: Amiwo, Watché.
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World Cuisines
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