Central African Republic: Peanut Sauce (Southern Chad)


5 tablespoons oil
2 lbs beef cubes, 1 inch or smaller, rolled in flour
1/2 teaspoon nutmeg
1 tablespoon chilli powder
4 sliced medium-sized onions
1 minced clove of garlic
3/4 cup tomato paste
6 cups water
red pepper to taste (optional)
1/2 cup peanut butter
3-6 cups cooked rice


1. Heat 3 tablespoons of oil in a large heavy kettle.
2. Add beef cubes. While they are browning, add the nutmeg and chilli powder.
3. When the meat is browned, add the onions, garlic, tomato paste, water and pepper. Let it simmer until the meat is tender.
4. A half hour before serving, heat the peanut butter and two tablespoons of oil over medium heat for 5 minutes.
5. Add peanut butter mixture slowly to beef stew and simmer over low heat for 20 minutes. Serve over rice. Delicious!

Central African Republic: Chicken Peanut Curry


3 lbs boneless, skinless chicken pieces (or you can
use bone-in for added flavor), cut into 1 1/2 inch
wide chunks or strips
1/2 cup flour
4 Tbsp curry powder
2 teaspoons Kosher salt
1/2 teaspoon freshly ground peppercorns
1/2 cup olive oil
2 Tbsp fresh ginger, minced
2 Tbsp garlic, minced
2 serrano chili peppers, seeded, de-veined, minced
4 cups chicken broth
1/2 cup peanut butter (if using freshly ground
peanuts, add 2 teaspoons of sugar)
1 teaspoon ground coriander seeds
8 green onions, chopped, greens included
1/3 cup each finely chopped mint and cilantro
2 limes cut into wedges


1 Rinse chicken and pat dry. In a small sturdy paper bag, combine
the flour, curry powder, salt and pepper. Shake well.

Add the chicken pieces and shake to coat well. Heat oil in a large
saucepan on medium high heat.

Add chicken pieces. Cook 5-10 minutes (depending on size of chicken
pieces) tossing occasionally to cook chicken evenly.

Add the ginger, garlic, chili pepper and 1/2 cup of the chicken
broth to the saucepan.

Cook for 3 minutes, scraping the pan with a spatula and stirring to
combine everything well.

3 Add the peanut butter, stirring quickly to incorporate it with the
chicken. Add the remaining 3 1/2 cups of broth slowly, stirring
continuously to maintain an even texture. Let simmer for 10 minutes.

Right before serving, add the coriander and green onions. Salt to
taste. 4 Serve with rice. Top each serving with fresh cilantro and
mint. Squeeze a little lime juice over it as well.

Yield: Serves 6-8.

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