The use of zucchini in this recipe reflects a French influence.


4 small zucchini squash

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