from: Central Africa | cooking method: pan frying
Sauce aux Crevettes (Shrimp Sauce)
Dried shrimp or prawns are used to add flavor to many stews and soups in Western Africa and the western part of Central Africa. Sauce aux Crevettes, or Shrimp Sauce made from dried shrimp, peanuts, tomatoes, and onions, is eaten with boiled Yams or sweet potatoes in the Congo River region. Look for dried shrimp or prawns in African, Asian, or International grocery stores.
What you need
- a few spoonfuls of oil for frying
- one onion, finely chopped
- a few okra, chopped (optional)
- one or two tomatoes, chopped and mashed
- one cup peanut butter (natural, unsweetened), diluted with a half cup of hot water
- one pound dried shrimp or prawns, rinsed and soaked in warm water
- salt, black pepper, red or cayenne pepper (to taste)
What you do
- Heat oil in a frying pan. Fry onions for a few minutes. Stir in the okra (if desired) and fry for a few minutes more. Add the tomatoes and continue frying for a few more minutes. Reduce heat. Add the peanut butter and stir until smooth, adding water if necessary (the water the shrimp were soaked in can be used). Add the dried shrimp or prawns. Season to taste. Stir. Simmer on very low heat for ten minutes more.
- Serve with boiled Yams or sweet potatoes and/or Baton de Manioc (also called Chikwangue) or Fufu.
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