What You Need to Know
The starches in the groundnuts break down, releasing their natural oils and creating a rich, creamy texture. The Maillard reaction occurs between the amino acids and reducing sugars in the groundnuts and the aromatics, contributing to the development of the stew's flavor and aroma.
Steps
- 1.
Domoda (Gambia): Primary thickening agent for the peanut stew
- 2.
Nkatenkwan (Ghana): Base for the palm nut and peanut soup
- 3.
Kuli-Kuli stew (Nigeria): Binding agent for crushed peanut cakes
The Science
Primary Reaction
Maillard reaction