👨‍🍳 Инструкции

1. 1

   For the peanut sauce: Heat vegetable oil in a pot over medium heat. Sauté chopped onion until softened, about 5 minutes.

2. 2

   Add minced garlic and grated ginger, cook for another minute until fragrant.

3. 3

   Stir in crushed tomatoes and chopped scotch bonnet pepper. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate.

4. 4

   Add peanut butter and stir until well combined. Gradually add water, about 2-3 cups, to reach desired sauce consistency. Add stock cube if using. Simmer for 20 minutes, stirring frequently to prevent sticking.

5. 5

   Season the peanut sauce with salt to taste. Keep warm.

   💡 Профессиональные советы: Taste and adjust seasoning carefully, as peanut butter can be salty.
6. 6

   For the Pâte de Maïs: In a separate pot, bring 1 liter of water to a boil. Gradually whisk in the cornmeal to prevent lumps.

   💡 Профессиональные советы: Start with a small amount of cornmeal to create a smooth paste, then add the rest.
7. 7

   Reduce heat to low and cook, stirring constantly with a wooden spoon, for about 15-20 minutes, or until the paste is thick and pulls away from the sides of the pot.

   💡 Профессиональные советы: This requires some effort; keep stirring to achieve a smooth texture.
8. 8

   Serve the Pâte de Maïs hot, molded into portions, with the peanut sauce on the side or spooned over.