Peanut Sauce

Name: Peanut Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1200 ml
Cuisine: American
Ingredients: 60 ml Palm Oil; 60 ml Ginger; 60 ml Turmeric; 300 g Onion; 4 g Chile Arbol; 5 ml Coriander; 15 ml Cumin; 5 ml Pepper; 6 g Cinnamon; 1.25 ml Fenugreek; 0.6 g Cloves; 30 ml Tomato Paste; 180 ml Peanut Butter; 240 ml Tomato; 960 ml Chicken Stock

Independent adaptation of a publicly published Mashama Bailey recipe. Not affiliated with, sponsored by, or endorsed by Mashama Bailey.

Peanut from a national-award-winning chef.

Ratio

Palm Oil 60 mlGinger 60 mlTurmeric 60 mlCoriander 5 mlCumin 15 mlPepper 5 ml

Ingredients

Palm Oil — 60 ml
Ginger — 60 ml
Turmeric — 60 ml
Onion — 300 g
Chile Arbol — 4 g
Coriander — 5 ml
Cumin — 15 ml
Pepper — 5 ml
Cinnamon — 6 g
Fenugreek — 1.25 ml
Cloves — 0.6 g
Tomato Paste — 30 ml
Peanut Butter — 180 ml
Tomato — 240 ml
Chicken Stock — 960 ml

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

Mashama Bailey works in Port City Southern / African American at The Grey; credentials include James Beard Outstanding Chef 2022 (The Grey, Savannah); James Beard Best Chef: Southeast 2019.

Originally published as Peanut Sauce (Roasted Eggplant).

Adapted from a Mashama Bailey recipe (Mashama Bailey / CBS News The Dish (roasted spicy eggplant)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Mashama Bailey / CBS News The Dish (roasted spicy eggplant) (published as “Peanut Sauce (Roasted Eggplant)”). Full citation lives in Provenance.