Chef JJ Johnson of Fieldtrip in New York City is on a mission to expand the definition of the world’s “mother sauces” to include the …
Check on YouTube
West African Peanut Sauce with Udon Noodles – How To
Chef JJ Johnson of Fieldtrip in New York City is on a mission to expand the definition of the world’s “mother sauces” to include the …
Check on YouTube
With respect, the reason there no West African "Mother Sauce". Is NOT the fault of Cooking Schools. The problem is because the experts cannot decide on a single STANDARD recipe. If you randomly pick any six West African Mothers to prepare peanut sauce they will do that for you. You will end up with six sauces which contain similar ingredients… and eventhough they end up decidedly different… each one is amazing. So, I "blame" this on West African Mothers- and their creativity.
Thanks for showing me how to make this favorite food of mine
This doesn't need to be a mothersauce, since it kind of already is a derivative of the sauce espagnole. The only difference in technique being, that you don't use flour to bind the sauce, add Peanut butter, and blend it, instead of straining it otherwise it's the same, you have your Mirepoix which you sweat, you add Tomato puree, you have your stock etc.
Soften Mirepoix then add tomato and cumin seeds lol
Wondrous sauce but you lost me with cilantro. Ewwww
My mouth is watering
This looks phenomenal
Were thoze soy beans he added at the end? He didnt actually specify
Peanut sauces are a fixture of South and Southeast Asian cuisine. However, peanuts themselves originated in South America and spread across the globe by the Spanish Colonizers along with Chili peppers. I must try making your recipe as I recently made a mock-Chinese minced chicken and peanut/chili sauce with Udon noodles as well from the food blogger on YouTube, Marion who is Australian and Thai. That is a mind blowing dish as well. I feel so sorry for people who have nut allergies to peanuts or almonds. Thank you.
Now THAT is an apron
Could you add some protein to this?
The mother land. And they left out the mother sauce. Tomato pepper ginger. Hot pepper
You impress me. I subscribed
how is this just now rolling into my feed almost a year later?
all that salt
Mother sauce
As someone from Pakistan, I can tell you that I believe we have some of the best food in the world and I give zero f*cks whether our recipes are represented in the French "mother sauces" lol. We need to stop trying to fit into these antiquated Western molds. French food sucks anyway, and the only parts of it which are good have been stolen by the French from places they plundered and looted (West and North Africa, Haiti, Vietnam, etc.).
What's funny is I have never had this but just bought my first pack of Udon noodles the other day, I made something very similar except I did not blend it I just chopped the veggies instead. I also added in some steak and a fried egg
Sad part is … I thought I had discovered something different but nope looks like peanut butter noodles are a thing LOL
Also Kudos to the cilantro stems being added – I hate waste
I am learning so much about food and cuisine from around the world because of this series, it really is great. Totally agree that the peanut sauce should be regarded as another sauce, it is just amazing. I've always loved that sweet, rich, nutty peanut flavour in savoury dishes, like satay chicken and pad thai, from an early age.
Definitely will be making this one as well as the jollof rice, once I'm done making my lockdown Chinese buffet tomorrow
he traveled to ghana to study history
I saw the title and assumed the dude was going to be Half Chinese and Half Congolese or something… is that racist to assume?
Just made this and it was delicious. The sauce taste better the next day!
I made this with the noodles, delicious 😁USA
I am not a fan of peanut sauce but I'm going to give this a try
"The spiciness of the garlic"
I've never had spicy garlic. Where can I find this spicy garlic? I would love to try it.
Watched this once cuz the guy was interesting, and super informative with some great takes. Watching it again now to actually make this dish 🤩
Very nice vegan recipe, thanks!
I love the presentation style being used, and in particular the historical background provided by Chef Johnson. Nice to understand the story behind what you are preparing. Does seem like he adds a lot of salt though
Made it today. Thanks !!! 😊👍