Karkandji- Peanut Butter and Sorrel Sauce
I love love love this staple of my home country of Chad. It is rich, creamy sorrel and peanut butter sauce. It is both so hearty, nutritious and delicious! And for me, it definitely is a comfort food, with a taste of home. I use to make it very often (weekly in fact) when I studied in Boston and missed home during the long New-England winter. At this time of the year, it is one of my favorite fall warmer. The original recipe calls for red meat, chicken or fish. Here is my vegan take on it.
1 onion finely chopped
3 garlic cloves finely chopped
2 big tomatoes finely chopped
3 spoon oil
300 ml water
200 grams (or more!) of peanut butter
400g of sorrel leaves, washed and cut
½ spoon cumin powder
½ spoon coriander powder
½ spoon chilli powder
In a pot, add oil and onions. Stir till onion is tender. Add garlic, tomato, salt, pepper, cumin, coriander and chilli. Keep stirring for about two minutes. Add 200 ml water and bring to boil. Reduce heat and simmer for 5 minutes.
In the meantime, add the remaining 100ml water to the sorrel and let it cook for 10 minutes.
When the sorrel is ready, add the peanut butter to the tomato sauce and mix well. The more peanut butter you will add, the creamier and richer the sauce will be. Then, add the sorrel. This sauce is incredibly delicious and I love it with a serving of brown rice. I also love spreading it on bread toast.