Saksak with Peanut Sauce

Ingredients

• For the Saksak: For the Saksak:
• 2 cups (400g) millet flour 2 cups (400g) millet flour
• 1 teaspoon salt 1 teaspoon salt
• Water, as needed for the dough Water, as needed for the dough
• Vegetable oil, for frying Vegetable oil, for frying
• For the Peanut Sauce: For the Peanut Sauce:
• 1 cup (150g) roasted peanuts 1 cup (150g) roasted peanuts
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional) 1/4 teaspoon cayenne pepper (optional)
• 1 cup (240ml) water 1 cup (240ml) water
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 3g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 10g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the millet flour and salt for the Saksak. Gradually add water and mix until a thick dough forms. The dough should be pliable but not too sticky.
2. 2.
   Take small portions of the dough and roll them into small balls, about the size of a golf ball.
3. 3.
   Heat vegetable oil in a deep pan or pot over medium heat. Once the oil is hot, carefully drop the millet balls into the oil and fry until golden brown and crispy. Remove from the oil and drain on a paper towel-lined plate.
4. 4.
   To prepare the peanut sauce, place the roasted peanuts in a blender or food processor and blend until finely ground.
5. 5.
   In a saucepan, heat a tablespoon of vegetable oil over medium heat. Add the minced garlic and grated ginger, and sauté for a minute until fragrant.
6. 6.
   Add the tomato paste, ground paprika, ground cumin, ground coriander, and cayenne pepper (if using) to the saucepan. Stir well to combine the spices with the garlic and ginger.
7. 7.
   Pour in the water and add the ground peanuts. Stir until the sauce is well combined and smooth. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt to taste.
8. 8.
   Serve the Saksak fritters with the peanut sauce on the side for dipping or drizzle the sauce over the fritters. Enjoy!

Treat your ingredients with care...

• Millet flour — Make sure to gradually add water to the flour while mixing to achieve the right consistency for the dough. The dough should be pliable but not too sticky.
• Roasted peanuts — If you can't find roasted peanuts, you can roast raw peanuts in the oven at 180°C (350°F) for about 10-15 minutes until they turn golden brown. Allow them to cool before using in the sauce.

Tips & Tricks

• For a spicier peanut sauce, increase the amount of cayenne pepper or add a few drops of hot sauce.
• You can add finely chopped fresh cilantro or parsley to the peanut sauce for added freshness and flavor.
• Serve the Saksak fritters with a side of fresh salad or pickled vegetables for a refreshing contrast.
• If you prefer a milder flavor, reduce the amount of garlic and ginger in the peanut sauce.
• Leftover peanut sauce can be stored in an airtight container in the refrigerator for up to 5 days.

Serving advice

Serve the Saksak fritters with the peanut sauce on the side for dipping or drizzle the sauce over the fritters for a more indulgent experience. Garnish with chopped peanuts and fresh herbs, such as cilantro or parsley, for added visual appeal.

Presentation advice

Arrange the Saksak fritters on a platter or individual plates, and place a small bowl of the peanut sauce in the center. Sprinkle some chopped peanuts and fresh herbs over the fritters for an attractive presentation. Serve with a side of salad or pickled vegetables to add color and freshness to the dish.