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Source: The Congo Cookbookwww.congocookbook.com
It means 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.
Ingredients
Few spoonfuls of oil for frying
1 onion, finely chopped
A few okra, chopped (optional)
1-2 tomatoes, chopped and mashed
1 cup peanut butter (natural, unsweetened), diluted with a half cup of hot water
1 pound dried shrimp or prawns, rinsed and soaked in warm water
Salt, black pepper, red or cayenne pepper (to taste)Method
- 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 / Chikwangue or Fufu.
Central African Dishes Index
Non Veggies Index
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