Marinated Cucumbers Peanut Sauce (Print Version)

# Ingredients:

→ Marinated cucumbers

01 - 3 African cucumbers
02 - 2 tablespoons lemon juice
03 - 1 tablespoon ginger paste
04 - 1 tablespoon garlic paste
05 - 1 teaspoon salt
06 - 2 tablespoons vegetable oil
07 - Shito sauce, to serve

→ Peanut sauce

08 - 120 grams peanuts
09 - 80 grams tomatoes
10 - 30 grams bell pepper
11 - 20 grams Cameroonian chilli or 1 Scotch bonnet chilli
12 - 50 grams onion, diced
13 - 4 grams garlic cloves
14 - 8 grams fresh ginger, peeled
15 - 5 grams anise seeds
16 - 15 grams uda pods, deseeded
17 - 8 grams prekese (Aidan fruit), crushed
18 - 5 grams cloves
19 - 100 millilitres vegetable oil
20 - 500 millilitres vegetable stock
21 - 50 grams dawadawa, ground
22 - 100 grams unrefined caster sugar

→ Garnish

23 - 1 handful fresh chives, very finely chopped

# Instructions:

01 - Preheat one oven to 190°C and another to 180°C if available. Roast 70 grams of peanuts at 190°C for 35 minutes and 50 grams at 180°C for 20 minutes. If using a single oven, roast each batch sequentially.
02 - Trim ends of the cucumbers and halve lengthwise. Combine lemon juice, ginger paste, garlic paste, salt, and vegetable oil in a mixing bowl. Coat the cucumbers with this mixture and allow them to marinate for 30 minutes.
03 - In a blender, puree tomatoes, bell pepper, chilli, and half of the diced onions until smooth. Blend the garlic and ginger separately until finely processed.
04 - Toast anise seeds, uda pods, prekese, and cloves in a dry pan until aromatic. Transfer to a spice grinder and blend into a fine powder.
05 - In a pot, sweat the remaining onion in vegetable oil. Add the garlic and ginger mixture, frying for 8 minutes. Stir in the tomato and pepper purée, cooking for 15 minutes. Add the ground spice blend.
06 - Use a high-powered blender to grind the roasted peanuts into a smooth, creamy peanut butter. Blend as needed, scraping down the sides. Add the peanut butter to the sauce along with half the vegetable stock, ground dawadawa, and unrefined caster sugar.
07 - Simmer the sauce for 5 minutes, then add the remaining vegetable stock. Cook gently for 45 minutes or until oil separates at the surface. Pass the sauce through a fine sieve to achieve a smooth consistency. Season to taste.
08 - Preheat the grill. Place the marinated cucumbers under the grill and cook for 10 minutes, turning often for even roasting.
09 - Spoon peanut sauce onto serving plates. Arrange grilled cucumbers on top, drizzle with shito sauce, and sprinkle with finely chopped chives.

# Notes:

01 - Grilling the cucumbers after marinating adds depth of flavour and texture. For optimal results, ensure the peanut sauce is silky by passing it through a fine sieve before serving.

Back