Sangah with Peanut Butter Sauce

Ingredients

• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup (185g) cornmeal 1 cup (185g) cornmeal
• 1/4 cup (60g) smooth peanut butter 1/4 cup (60g) smooth peanut butter
• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 8g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a saucepan, bring the water to a boil.
2. 2.
   Gradually add the cornmeal to the boiling water, stirring continuously to prevent lumps from forming.
3. 3.
   Reduce the heat to low and cover the saucepan. Allow the cornmeal to simmer for 15-20 minutes, stirring occasionally to prevent sticking.
4. 4.
   In a separate small saucepan, heat the vegetable oil over medium heat. Add the peanut butter and stir until melted and smooth.
5. 5.
   Slowly pour the peanut butter sauce into the cooked cornmeal, stirring well to combine.
6. 6.
   Continue to cook the mixture for an additional 5 minutes, stirring constantly to ensure the sauce is evenly distributed.
7. 7.
   Remove from heat and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Cornmeal — Make sure to gradually add the cornmeal to the boiling water while stirring continuously to prevent lumps from forming.
• Peanut butter — Use smooth peanut butter for a creamy texture in the sauce. Stir well to ensure it is fully melted and combined with the oil.

Tips & Tricks

• For a twist, add chopped vegetables such as bell peppers or spinach to the cornmeal mixture for added nutrition and flavor.
• Adjust the consistency of the peanut butter sauce by adding more or less water, depending on personal preference.
• Serve Sangah with a side of sautéed greens or grilled meat for a complete meal.
• Leftover Sangah can be refrigerated and reheated the next day. Add a splash of water or vegetable broth while reheating to maintain its creamy texture.
• Experiment with different types of nut butter, such as almond or cashew, to create unique variations of the peanut butter sauce.

Serving advice

Serve Sangah hot in individual bowls, garnished with a drizzle of peanut butter sauce and a sprinkle of chopped fresh cilantro or parsley. Accompany it with a side of sautéed greens or grilled meat for a satisfying meal.

Presentation advice

To enhance the presentation, shape the Sangah into small round molds before serving. Drizzle the peanut butter sauce in a decorative pattern on top and garnish with a sprig of fresh herbs.