Guinea-Bissauan-inspired Penia with Spiced Peanut Sauce

Ingredients

In this adaptation, the traditional Slovenian Penia is transformed by incorporating the flavors and ingredients commonly found in Guinea-Bissauan cuisine. The original dish is typically served with a simple sauce or topping, while the Guinea-Bissauan-inspired version features a spiced peanut sauce that adds depth and complexity to the dish. The use of peanuts, ginger, garlic, and chili peppers brings a distinct West African flair to the recipe, creating a unique fusion of flavors. We alse have the original recipe for Penia, so you can check it out.

• 500g (1.1 lb) potatoes, peeled and boiled 500g (1.1 lb) potatoes, peeled and boiled
• 200g (1 1/2 cups) all-purpose flour 200g (1 1/2 cups) all-purpose flour
• 100g (3/4 cup) ground peanuts 100g (3/4 cup) ground peanuts
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 red chili pepper, finely chopped 1 red chili pepper, finely chopped
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 50g, 4g
• Protein: 10g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, mash the boiled potatoes until smooth. Add the flour gradually and knead until a soft dough forms.
2. 2.
   Divide the dough into small portions and roll each portion into a thin log. Cut the logs into bite-sized pieces and set aside.
3. 3.
   In a separate pan, heat the vegetable oil over medium heat. Add the minced garlic, chopped onion, grated ginger, and chopped chili pepper. Sauté until fragrant.
4. 4.
   Add the ground peanuts, ground cumin, ground coriander, and ground turmeric to the pan. Stir well to combine the spices with the peanut mixture.
5. 5.
   Pour in the vegetable broth and bring the sauce to a simmer. Cook for 5 minutes, allowing the flavors to meld together. Season with salt to taste.
6. 6.
   Meanwhile, bring a large pot of salted water to a boil. Drop the dumplings into the boiling water and cook until they float to the surface, about 3-4 minutes.
7. 7.
   Using a slotted spoon, transfer the cooked dumplings to a serving dish. Pour the spiced peanut sauce over the dumplings and garnish with fresh cilantro.
8. 8.
   Serve the Guinea-Bissauan-inspired Penia hot and enjoy the delightful blend of flavors.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are soft and easily mashable. This will ensure a smooth and fluffy texture for the dumplings.
• Ground peanuts — If you can't find ground peanuts, you can grind roasted peanuts in a food processor until they reach a fine consistency.

Tips & Tricks

• To add an extra layer of flavor, you can toast the ground peanuts before adding them to the sauce.
• Adjust the spiciness of the sauce by adding more or less chili pepper according to your preference.
• For a creamier sauce, you can blend a portion of the spiced peanut sauce until smooth before combining it with the chunky sauce.

Serving advice

Serve the Guinea-Bissauan-inspired Penia as a main course, accompanied by a fresh green salad or steamed vegetables. It can also be enjoyed as a side dish alongside grilled chicken or fish.

Presentation advice

Arrange the dumplings neatly on a serving platter and drizzle the spiced peanut sauce generously over them. Garnish with fresh cilantro leaves for a pop of color. Serve the dish with a sprinkle of ground peanuts on top for added texture.