Why is it that this peanut butter tastes so deliciously full? Because the peanuts are roasted before being ground into a soft, creamy paste.
A hearty dot of pure cayenne pepper, along with a small pinch of salt provide the peanut butter with a spicy character. Other than that, there are no additives, so there are no extra fats or thickeners.
Because there are no additives, a thin layer of oil can form on top of the peanut butter. So stir well before use.
In terms of structure, this peanut butter is rather runny, and therefore absolutely suitable as a base for a spicy peanut sauce.
And this is how we make ours:
5 tablespoons of peanut butter
100ml water (a little more or less to taste and desired texture)
2 tablespoons ketjap manis
Squeeze of lime juice
This peanut butter with chili is also delicious in stews, Indonesian curry or as a marinade. One suggestion: make Gambian chicken domoda.
Before you start cooking, let your chicken marinate for a few hours in the peanut sauce with chili. By dinner time, stew an onion with a pinch of salt over medium-high heat and add three large tomatoes. Remove your chicken from the marinade, rub it dry and sauté in oil. Add the rest of the marinade to the tomato sauce and simmer for 15 minutes. Stir in an extra spoonful of peanut butter and add some more water if necessary. With extra chili if you want it extra spicy. Delicious with white rice. A simple and flavorful dish!
Smooth blanched PINDA cheese (97.4%), cayenne pepper (2%), salt (0.6%)
This product contains the following allergen: peanuts.
May contain traces of: almond, cashews, hazel, macadamia, pecan, pistachio, walnut, nuts, sesame.
This product is packaged and/or stored in a facility that also processes products containing nuts, peanuts, mustard, celery, gluten, sesame, soy and sulphite. Despite all precautions, this product may contain traces of these allergens.