Variations on this hot sauce appear all over Africa, with the key ingredint being peanuts in any form. Here, peanut butter works well--either smooth or crunchy. Its most common usage is to spread over fried chicken or fish or serve it over rice.
- 1/2 pound dried fish, such as salt cod, coarsley chopped
- 4 1/2 cups water
- 2 onions, chopped
- 2 teaspoons peanut oil
- 4 tomatoes, chopped
- 2 teaspoons cayenne powder
- 1 teaspoon Malawi Curry Powder
- 1 cup peanut butter
- Salt to taste
Soak the dried fish in 2 cups of water until it becomes soft. Drain and pat dry. In a large skillet, fry the onions in the oil until brown, about 5 minutes. Add the fish, curry cayenne, remaining water, peanut butter, and salt. Simmer, uncovered, for 45 minutes, or until the sauce thickens to the desired consistency.