Fresh White Peanut Sauce for Grated Cocoyam

Name: Fresh White Peanut Sauce for Grated Cocoyam
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 portions
Cuisine: Camerounaise
Ingredients: 2 boîtes 100% pure smooth roasted peanut butter; 1 pièce Finely chopped mild onion; 3 gousse garlic and hot chili; 1 pièce crushed hot chili; 1 morceau smoked fish and dried crayfish; 5 ml vegetable oil for frying; 500 ml pure spring water and ice; 1 cuillère à café fine salt; 1 filet huile d'arachide en filet (finition)

A velvety ivory sauce of fresh unroasted peeled peanuts simmered with smoked fish and dried crayfish, crafted to accompany traditional steamed grated cocoyam (Kouakoukou).

Prep15m

Cook35m

DifficultyEasy

Calories507

ServingsAutomatically adjusts ingredient amounts

Ingredients (9)

0/9 ready

100% pure smooth roasted peanut butter

2 boîtes

Finely chopped mild onion

1 pièce

garlic and hot chili

3 gousse

crushed hot chili

1 pièce

smoked fish and dried crayfish

1 morceau

vegetable oil for frying

5 ml

pure spring water and ice

500 ml

fine salt

1 cuillère à café

huile d'arachide en filet (finition)

1 filet

Nutritional Values (per serving)

Calories507 kcal

Proteins28g

Carbs15.2g

Fats38.3g

Heritage & History

A prized festive sauce in Coastal and Western Cameroon, paired with ceremonial cocoyam cakes.

Preparation & Cooking Steps

5 steps

Soak raw peanuts in hot water, peel off red skins completely, and blend with clean water into a velvety white milk.

In a pot, bring white peanut milk to a simmer with flaked smoked fish and dried crayfish.

Season with sea salt, white pepper, and minced garlic.

Cook over low heat for 30 minutes until thick and glossy.

Serve warm ladled over steamed Kouakoukou (grated cocoyam).

Chef's Tip & Secret

Peeling raw peanuts thoroughly after a hot water soak produces an immaculate, silky ivory sauce.