Frying • Simmering and Stewing • black pepper • cayenne pepper or red pepper • oil • okra • onion • peanut butter • prawns or shrimp (dried prawns or dried shrimp) • salt • tomato • Western Africa
Sauce aux Crevettes
Dried shrimp or prawns are used to add flavor to many stews and soups in Western Africa and the western part of Central Africa. Sauce aux Crevettes, or Shrimp Sauce, is made from dried shrimp, peanuts (in the form of peanut butter), tomatoes, and onions and in served with a starchy staple. Look for dried shrimp or prawns in African, Asian, or International grocery stores.
Sauce aux Crevettes (Shrimp Sauce) Recipe
Sauce aux Crevettes, or Shrimp Sauce, made from dried shrimp, peanuts, tomatoes, and onions.
Ingredients
oil for frying
1 onion, finely chopped
6 okra, chopped (optional)
2 tomatoes, chopped and mashed
1 cup peanut butter (natural, unsweetened), diluted with a half cup of hot water
1 lb dried shrimp or dried prawns, rinsed and soaked in warm water
black pepper, red or cayenne pepper, salt (to taste)
Instructions
1
Heat oil in a frying pan. Fry onions for a few minutes. Stir in the okra (if desired) and fry for a few minutes more. Add the tomatoes and continue frying for a few more minutes. Reduce heat. Add the peanut butter and stir until smooth, adding water if necessary (the water the shrimp were soaked in can be used). Add the dried shrimp or prawns. Season to taste. Stir. Simmer on very low heat for ten minutes more.
Ingredients
oil for frying
1 onion, finely chopped
6 okra, chopped (optional)
2 tomatoes, chopped and mashed
1 cup peanut butter (natural, unsweetened), diluted with a half cup of hot water
1 lb dried shrimp or dried prawns, rinsed and soaked in warm water
black pepper, red or cayenne pepper, salt (to taste)
Directions
1
Heat oil in a frying pan. Fry onions for a few minutes. Stir in the okra (if desired) and fry for a few minutes more. Add the tomatoes and continue frying for a few more minutes. Reduce heat. Add the peanut butter and stir until smooth, adding water if necessary (the water the shrimp were soaked in can be used). Add the dried shrimp or prawns. Season to taste. Stir. Simmer on very low heat for ten minutes more.
Serve with boiled Yams or sweet potatoes and/or Baton de Manioc (also called Chikwangue), Fufu, or rice.