Miyan Geda

Nigerian Peanut Sauce Served with Grilled Cauliflower, Fried Plantains and Candied Peanuts

by Leslie Wagner
Print Recipe
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


150 ml palm oil
1/2 cup chopped onions
1 habanero, chopped
1 teaspoon ginger paste
1 teaspoon tomato paste
1/2 cup locus beans
3 tablespoons crayfish powder
1 tablespoon vegetable Better Than Bouillon
3 cups vegetable stock
2 cups creamy peanut butter
salt to taste

Fried Plantains, Grilled Caulifower and Roasted Peanuts for serving


  1. Put palm oil in a pot over medium heat.
  2. Once hot, add onions stirring for a few minutes.
  3. Add ginger paste and habanero. Stir for another minute.
  4. Add tomato paste, locus beans, crayfish powder and Better Than Bouillion. Stir until properly combined.
  5. Add peanut butter and loosen with vegetable stock.
  6. Season with salt and let simmer for 10 - 15 minutes.
  7. Add contents to blender and blend until smooth.

Serve with fried plantain strips, grilled cauliflower, and roasted peanuts.


Recipe by Chef Tolu Eros, Ile Bistro, Los Angeles, Calif.

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