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Huwashwa ne Dovi
Mushrooms with Peanut Sauce
A flavorful vegetarian dish where earthy mushrooms are simmered in a rich, savory peanut butter sauce, often served with sadza.
ð§ ææ
- 500 g Mushrooms(cleaned and sliced)
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 2 medium Tomatoes(chopped)
- 4 tbsp Peanut butter(unsweetened)
- 2 tbsp Vegetable oil
- 1 cup Water
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 1 tsp Curry powder(optional)
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pan or pot over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
- 2
Add minced garlic and cook for another minute until fragrant.
- 3
Add chopped tomatoes and cook until they start to break down, about 5-7 minutes.
- 4
Stir in the sliced mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes.
- 5
In a separate bowl, whisk together the peanut butter, water, salt, black pepper, and curry powder (if using) until smooth.
- 6
Pour the peanut butter mixture into the pan with the mushrooms and vegetables. Stir well to combine.
- 7
Bring the stew to a gentle simmer, then reduce heat to low, cover, and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded.
- 8
Taste and adjust seasoning if necessary. Serve hot with sadza or rice.
ð¡ ããã®ã³ã
- âEnsure your peanut butter is unsweetened for a savory dish.
- âIf the sauce is too thick, add a little more water until it reaches your desired consistency.
- âFor a spicier kick, add a pinch of chili flakes along with the garlic.
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- Add other vegetables like spinach or bell peppers along with the tomatoes.
- For a non-vegetarian version, add cooked chicken or beef pieces towards the end of cooking.