Groundnut Paste - Cameroonian Mboh is simply blended roasted peanuts with spices cooked till pasty and usually served with starchy sides. The flavour and taste are heavenly.
Whenever my mom returned from the market, we always rushed to her market bag to check if she had bought groundnut paste and bobolo (starchy side made from yuca). We loved it dearly, and till today I still crave this meal and guess what? My lovely mom taught me how to make it, and it has been stable in my home.
This rich, creamy paste adds a depth and nutty complexity similar to recipes like our West African peanut soup. For a delicious contrast, try spreading Mboh on grilled Cameroonian fish. The paste's subtle sweetness also makes it an unexpected but delightful addition to desserts, complementing the flavors in a traditional Cameroonian Gateau.
What's in my Groundnut Paste?
- Peanuts: Peanuts are supposed to be "skin on" because that gives the dish a good brown colour.
- Water: Blend peanuts with water, or if using already ground peanuts, add water when cooking. I used a dry blender and added water during cooking.
- Pepper powder: Adjusts according to spicy level or skip if need be.
- Black pepper and White pepper: For deep flavours.
- Salt and Seasoning powder to taste
How to make Groundnut Paste.
There are 2 ways
- Mix the blended roasted peanuts with all the ingredients in a bowl, then wrap them in leaves and boil.
- Cook blended peanuts and spices in a pot until it emit oil, forming a paste. This method is used in this recipe.
- Roast peanuts in the oven or pan on medium heat and let it cool for about 30 minutes. Do not peel.
- Blend with water till smooth. I used a dry blender and added water when cooking the paste.
- Transfer into a pot and add all the ingredients. Cook till it forms a paste and emits oil. Some of the water is supposed to dry off.
What to serve with Groundnut Paste
It's served chiefly with starchy sides like miondo and bobolo made from yuca or cassava. Blended cassava wrapped in leaves and boiled.
Groundnut Paste - Cameroonian Mboh
Cameroonian Mboh is simply blended roasted peanuts with spices cooked till pasty and usually served with starchy sides. The flavour and taste are heavenly.
- 3 cups Groundnut/Peanuts (skin on)
- 1 teaspoon Salt
- 2 teaspoon Seasoning powder
- 2 teaspoon Hot pepper powder (adjust accordingly)
- 2 cups Water
- Pinch of black pepper and white pepper
Spread peanuts on a baking sheet, bake in the oven for 15-20 minutes at 350℉, and stir halfway through cooking time. OR, Add the peanuts to a pan on medium heat and keep stirring for about 15 minutes until it becomes brown.
Let peanuts cool for about 30 minutes. DO NOT PEEL THE PEANUTS.
Using a blender, peanuts with the water until smooth.
Pour the mixture into a pot or pan, add all the remaining ingredients, and mix well.
Keep stirring until the water reduces, the peanuts emit oil and form a thick paste. Please feel free to adjust the thickness accordingly.
Serve with starchy side or a choice of side.
Bilikis says
Thanks for the recipe ma