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Courgettes with Peanuts
A simple yet flavorful Chadian dish featuring mashed zucchini cooked with spices and finished with a generous topping of crushed peanuts. This dish highlights the use of local vegetables and the popular addition of peanuts in Chadian cuisine.
ð§ ææ
- 4 small Zucchini (courgettes)(about 1.5 lbs total)
- 1/2 tsp Salt(or to taste)
- 2 tbsp Butter or vegetable oil
- 1/2 cup Unsalted peanuts(chopped)
- 1/2 medium Onion(finely chopped (optional))
- 1 clove Garlic(minced (optional))
- 1/4 tsp Chili powder(optional, for a hint of spice)
ðšâð³ äœãæ¹
- 1
Wash the zucchini and trim the ends. Cut them into roughly 1-inch pieces.
- 2
In a medium saucepan, combine the zucchini pieces with about 1 cup of water and the salt. Bring to a boil, then reduce heat, cover, and simmer for about 10-15 minutes, or until the zucchini is very tender.
- 3
Drain the zucchini very well, pressing out any excess water. Return the zucchini to the dry saucepan.
- 4
Add the butter or oil to the zucchini. Mash the zucchini with a fork or potato masher until it reaches a smooth or slightly chunky consistency, as preferred.
- 5
If using onion, garlic, or chili powder, sauté the onion and garlic in a separate small pan with a little oil until softened, then stir in the chili powder. Add this mixture to the mashed zucchini.
- 6
Stir the mashed zucchini well to combine. Cook for another 2-3 minutes over low heat to heat through.
- 7
Transfer the mashed zucchini to a serving dish. Top generously with the chopped peanuts.
- 8
Serve immediately as a side dish.
ð¡ ããã®ã³ã
- âEnsure the zucchini is well-drained to avoid a watery dish.
- âToast the peanuts lightly before chopping for enhanced flavor.
- âThis dish is best served fresh.
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- Add a pinch of nutmeg or cumin for a different spice profile.
- A squeeze of lemon juice can add brightness to the finished dish.