2½ - 3 lb summer squash
1 cup roasted peanuts; coarsely chopped
2 tablespoon fat
1 teaspoon sugar
Wash squash; cut off stems. Cook in small amount of boiling salted water until tender. Drain; mash. Add peanuts, fat and sugar. Simmer until heated; serve hot.
country : Chad
course : vegetable dish
source : http://www.pastrywiz.com/archive/chad.htm