The use of zucchini in this recipe reflects a French influence.
4 small zucchini squash
½ tsp. salt
2 tblsp. butter or oil
1 cup unsalted peanuts, raw or roasted, completely ground
Simmer whole squash in about half a cup of salted water until very tender, 10 - 12 minutes. Combine squash and butter, and process or mash to a smooth consistency. Top with nuts.
Variation: When zucchini is tender, drain and slice it, gently stir in butter, and top with nuts.
Serves 4 - 6.
country : Chad
course : vegetarian dish
source : The Africa News Cookbook : African Cooking for Western Kitchens / edited by Tami Hultman