Recipe
Giraumon Gratin with Peanut Sauce
Creamy Giraumon Delight with a Nutty Twist
4.4 out of 5
Indulge in the flavors of Burkinabé cuisine with this delectable Giraumon Gratin. This dish combines the creamy goodness of giraumon, a type of squash, with a rich and nutty peanut sauce, creating a comforting and satisfying meal.
Metadata
Preparation time
20 minutes
Cooking time
30 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan (if using vegan peanut butter), Gluten-free, Dairy-free, Nut-free (if using a nut-free substitute for peanut butter)
Allergens
Peanuts
Not suitable for
Paleo, Keto, Low-carb, High-protein, Low-fat
Ingredients
In the original Haitian version of Gratin de giraumon, the dish is typically made with a béchamel sauce and often includes cheese. However, in this adapted Burkinabé version, we replace the béchamel sauce with a peanut sauce to incorporate the flavors commonly found in Burkinabé cuisine. This modification adds a nutty and savory element to the dish, giving it a unique twist. We alse have the original recipe for Gratin de giraumon, so you can check it out.
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1 medium giraumon (West Indian pumpkin), peeled and diced 1 medium giraumon (West Indian pumpkin), peeled and diced
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1 cup (240ml) peanut butter 1 cup (240ml) peanut butter
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1 onion, finely chopped 1 onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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2 tomatoes, diced 2 tomatoes, diced
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1 tablespoon tomato paste 1 tablespoon tomato paste
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1 teaspoon ground ginger 1 teaspoon ground ginger
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1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
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1 teaspoon ground coriander 1 teaspoon ground coriander
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Salt and pepper to taste Salt and pepper to taste
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
Nutrition
- Calories (kcal / KJ): 350 kcal / 1465 KJ
- Fat (total, saturated): 25g, 5g
- Carbohydrates (total, sugars): 25g, 10g
- Protein: 10g
- Fiber: 5g
- Salt: 1g
Preparation
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1.Preheat the oven to 180°C (350°F).
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2.In a large pot, bring water to a boil and add the diced giraumon. Cook until tender, about 15-20 minutes. Drain and set aside.
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3.In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
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4.Add the diced tomatoes, tomato paste, ground ginger, ground nutmeg, and ground coriander to the pan. Stir well to combine.
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5.Reduce the heat to low and add the peanut butter to the pan. Stir until the peanut butter is fully incorporated into the sauce.
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6.Add the cooked giraumon to the peanut sauce and mix well. Season with salt and pepper to taste.
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7.Transfer the mixture to a baking dish and spread it evenly.
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8.Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
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9.Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.
Treat your ingredients with care...
- Giraumon — Make sure to peel and dice the giraumon into small, uniform pieces to ensure even cooking.
- Peanut butter — Use natural peanut butter without added sugar or oil for a healthier and more authentic flavor.
- Ground ginger — If you prefer a stronger ginger flavor, you can increase the amount of ground ginger used in the recipe.
- Ground nutmeg — Freshly grated nutmeg can be used instead of ground nutmeg for a more intense and aromatic flavor.
- Vegetable oil — You can substitute vegetable oil with olive oil or any other neutral-flavored oil of your choice.
Tips & Tricks
- For a creamier texture, you can blend the cooked giraumon before adding it to the peanut sauce.
- Adjust the seasoning according to your taste preferences. You can add more spices or herbs to enhance the flavor.
- Serve the giraumon gratin with a side of rice or crusty bread to complete the meal.
- Leftovers can be refrigerated and reheated the next day. The flavors tend to develop and intensify over time.
- If you prefer a spicier dish, you can add a pinch of cayenne pepper or chili powder to the peanut sauce.
Serving advice
Serve the Giraumon Gratin with Peanut Sauce as a main course, accompanied by a side of rice or crusty bread. Garnish with fresh parsley for a pop of color and added freshness.
Presentation advice
To enhance the presentation, you can sprinkle some toasted peanuts on top of the gratin before serving. This adds a crunchy element and visual appeal to the dish.
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