Protein Rich, Congo, Main course, Sauces, African

Veggie Sauce Z'ara or Veggie in Peanut Sauce

by Jean-Pierre Kabila

This authentic Brazzavilloise dish, also known as Sauce Z'ara or Sauce d'Arachide, is a simple yet delicious peanut sauce. It's traditionally served with hot foufou on a cool day, but also pairs well with rice or linguini pasta. This recipe features a rich peanut sauce base with sautéed vegetables like zucchini, carrot, eggplant, and bell pepper.

Total Time

25 minutes

Difficulty

Easy

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Chinese (Traditional)

Simple Tasty Recipes

Ingredients for 4 Servings

1 cup

peanut butter
2 tablespoons

tomato paste
1

medium red onion, finely chopped
5 cloves

garlic, mashed
some

oil to sautee the onions
1

zucchini
1

carrot
1

big eggplant
1

red, yellow,green sweet pepper
1

bay leaf
2 and half cup

water
to taste

salt
to taste

black pepper

Time

Preparation Time

10 minutes
Cooking Time

15 minutes
Total Time

25 minutes

Goes Great with

VEGAN SALAD WITH APPLE, SAUTÉED MUSHROOM, AND ORANGE JUICE

apple, mushrooms, orange

Tofu Salad Dressing

Egyptian Lentils and Rice (Koshary)

Ethiopian Eggplant Salad

BRAISED VEGETABLES DIPPED WITH BLANCHED VEGETABLES AND BREAD

Method

Heat some oil in a cooking pan until ready.
Sauté the mashed garlic for 30 seconds, then add the chopped onions and cook until translucent.
Add the tomato paste, mix all together, and keep stirring to prevent burning for about 1 minute.
Remove the pan from the heat. Add the peanut butter and stir until it's melted.
Add about 2.5 cups of water, salt, black pepper to taste, and the bay leaf. Cover the pan and let it simmer.
In a separate pan, sauté the vegetables (zucchini, carrot, eggplant, sweet pepper) cut into big chunks with some oil until tender, then set aside.
Keep checking the sauce and stir often to avoid burning. Reduce the sauce until it's medium creamy.
Add the sautéed vegetables to the sauce at the serving time to avoid overcooking them.
Serve this dish next to a portion of foufou, over rice, or tossed together with linguini pasta.

Notes:

The vegetables should be cut into big chunks. Add the sautéed vegetables at the serving time to avoid overcooking them.

Serving info: Total recipe: 1937g · Yields 4 portions · Portion size: 484g

Nutrient	Per 100g (or 100ml)	Per Portion	% Daily Value
Energy (kcal)	105.56	511.19	25.56%
Carbohydrates (g)	6.39	30.94	11.25%
↳ of which sugars (g)	2.46	11.90	23.80%
Dietary fiber (g)	2.04	9.86	35.21%
Protein (g)	3.91	18.94	37.88%
Total fat (g)	8.03	38.87	49.83%
↳ Saturated fat (g)	1.39	6.74	33.70%
↳ Monounsaturated fat (g)	3.45	16.68
↳ Polyunsaturated fat (g)	2.93	14.20
↳ Trans fat (g)	0.00	0.00
Sodium (mg)	6.70	32.46	1.41%
Calcium (mg)	19.09	92.46	7.11%
Iron (mg)	0.41	1.98	11.00%
Potassium (mg)	214.00	1036.29	22.05%
Vitamin C (mg)	6.08	29.42	32.69%
Vitamin B12 (µg)	0.00	0.00	0.00%

Ingredient data sources

Peanut butter, smooth, unsalted — 250g — Peanut butter, smooth, without salt — USDA
Tomato paste, canned — 33g — Tomato products, canned, paste, without salt added — USDA
Red onion, raw — 150g — Onions, red, raw — USDA
Garlic, raw — 25g — Garlic, raw — USDA
Vegetable oil — 28g — Oil, canola — USDA
Zucchini, raw — 200g — Zucchini, raw — USDA
Carrot, raw — 60g — Carrots, raw — USDA
Eggplant, raw — 500g — Eggplant, raw — USDA
Sweet pepper, raw (red) — 100g — Peppers, sweet, red, raw — USDA
Bay leaf — 0.5g — Spices, bay leaf — USDA

⚠️ = estimated or sourced outside the listed databases.
% Daily Value based on FDA 2020 Daily Values for adults (2,000 kcal diet).

Goes Great with