Squash with Peanuts

This recipe comes from Chad; Peanuts are a common ingredient in Chadian cuisine.

What you need

oil
two to three pounds summer squash (cut into cubes) or zucchini (sliced)
three cups shelled roasted peanuts; crushed or coarsely chopped
salt to taste
one teaspoon brown sugar or white sugar (optional)

What you do

Heat a spoonful of oil in a large skillet. Cook squash until it begins to become tender, stirring often; about five to ten minutes. (Or cook squash in one cup of boiling water. Drain excess water before adding peanuts.) Squash can be mashed if desired.
Add peanuts, salt, and sugar. Reduce heat. Simmer until squash is tender and flavors have mingled, about five minutes. Serve hot.

More about Squash with Peanuts in the Rare Recipes pages:

Barbara Krauss

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