Published on: 04th May 2016

This paste made from groundnuts and West African spices, lends a creamy and most delectable and intriguing taste to lamb and most meat in general.

It can be used as a marinade or as a cooking sauce, where it is just added to the meat as it is cooked. This paste has an unusual advantage of tasting creamy when used as a cooking sauce or marinade without being a dairy product.


-      Cut about a pound or two lamb into strips. Put in a saucepan with about 200mls of water. Chop up a small sized onion and add to meat in the saucepan. Bring to boil for about two minutes. Stir in about 2to 3 teaspoonfuls of paste sauce, until evenly mixed. Boil for another three to five minutes: reduce heat and simmer for about twenty minutes, stirring it intermittently, until it begins to thicken and look creamy. Serve with boiled rice or potatoes or boiled sweet potatoes.