This is THE gravy recipe. Pure perfect Sierra Leone gravy. Rich oniony peanut butter gravy.
The gravy that you serve alongside fried plantains and akara for breakfast. The sometimes spicy and smooth peanut butter gravy that you drizzle over some roast chicken. The gravy that you slather on top of crispy fried chicken and crispy okra in one of the best sandwiches you will ever have. The gravy that makes all street food taste even better than you can imagine.
Yes THAT gravy. Perfect eaten both hot or cold.
I actually meant to blog about this gravy recipe over a year ago. I made it, photographed it and then somehow life got in the way. And now thanks to my recent craving for plantain sandwiches I can share a photograph or two along with the recipe.
So here is how to make the perfect rich oniony smooth peanut butter gravy Sierra Leone style. Hope you like it.
Sierra Leone flavours – is the spot on my blog where I share both traditional Sierra Leonean recipes and West African fusion recipes.
- 1 tbsp sunflower oil
- 2 onions very finely sliced
- 1 red (bell) pepper deseeded and finely chopped
- 2 cloves garlic minced
- 2 tbsp smooth peanut butter
- 1.5 tsp of tomato puree
- 1 bay leaf
- Scotch bonnet chilli to taste
- 1 small maggi cube crumbled (optional)
- Salt to taste
- Put all the ingredients together in a pot and bring to the boil.
- Cover and reduce to a simmer for 75 mins stirring occasionally until the gravy is really thick and the onions fall apart in your mouth. Open the gravy for the last 10 mins of cooking to help thicken it.
Use the small maggi cube NOT the bigger jumbo cube. You can cook the gravy for less time depending on your taste. Keep an eye on the gravy toward the end as if too dry add in a tbsp of water.