Foodservice Miyan Geda Nigerian Peanut Sauce Served with Grilled Cauliflower, Fried Plantains and Candied Peanuts by Leslie Wagner April 11, 2024 130 Print Recipe Nutrition facts: 200 calories 20 grams fat Rating: 5.0/5 ( 1 voted ) Ingredients 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 Instructions Put palm oil in a pot over medium heat. Once hot, add onions stirring for a few minutes. Add ginger paste and habanero. Stir for another minute. Add tomato paste, locus beans, crayfish powder and Better Than Bouillion. Stir until properly combined. Add peanut butter and loosen with vegetable stock. Season with salt and let simmer for 10 - 15 minutes. Add contents to blender and blend until smooth. Serve with fried plantain strips, grilled cauliflower, and roasted peanuts. Notes Recipe by Chef Tolu Eros, Ile Bistro, Los Angeles, Calif. 0 FacebookTwitterPinterestEmail previous Salsa Macha next Mole More Like This Peanut Butter Garlic Noodles Mole Salsa Macha Bumbu Kacang Peanut Butter Coconut Wings Peanut Crusted Fish Taiwanese Peanut Butter Noodles Peanut Sauce for Chicken Satay Thai Peanut Naan Pizzas Snapper in Peanut Tomato Broth with Coconut Rice