ZUCCHINI / COURGETTES WITH PEANUTS

 

Like Caesar’s Gaul, Chad divides into three parts: the Sahara in the North; the drought-ridden and war-torn Sahel region; and the South-West where most people live. Peanuts are an important source of protein in this country, the third poorest in the world.

 

1 pounds / 675 g zucchini / courgettes, sliced

1 - 2 cloves garlic, crushed

1 tablespoon lemon juice

2 tablespoons / 25 g margarine

1 cups / 185 g peanuts, toasted and coarsely chopped

salt

pepper

 

To begin, simmer the zucchini / courgettes in very little boiling water for 5 - 10 minutes until they are tender. Drain well and put them into a bowl.

Now add the garlic, lemon juice, margarine, salt and pepper and mash all the ingredients with a fork. Add more lemon juice if required. Spoon the mash into a bowl and scatter the toasted hot peanuts on top before serving with millet or rice.

 

Serves 4 - 6.

 

country : Chad

course : vegetable dish

 

source : The New Internationalist Food Book : Recipes from Africa, Asia and Latin America for western kitchens with country information and food facts / Troth Wells