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Peanut pasta (taliya gyada): recipe illustration
Pasta & rice

Peanut pasta (taliya gyada)

Pasta coated in a smooth peanut paste sauce, neither too thick nor too dry. Very popular in Niger, it is served hot as a family dish, often in the evening or at festive meals.

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Ingredients

Ingredients

Sauce

Spices & seasoning

Optional extras

On the side

Instructions

  1. Finely slice the onions and sauté them in hot oil for 5 minutes, until translucent.
  2. Add the diced tomatoes and the tomato paste, then simmer for 10 minutes over medium heat until the sauce thickens.
  3. Dilute the peanut paste in a bowl with 2 ladles of warm water to make it smooth, then stir it into the sauce.
  4. Pour in the rest of the water and the crumbled stock cube, season with paprika, salt and pepper, then let it simmer for 15 minutes, stirring from time to time.
  5. Meanwhile, cook the pasta in a large pot of salted boiling water according to the package time, then drain it.
  6. Toss the pasta with the peanut sauce in the pot, leave on low heat for 2 more minutes so it absorbs the flavors, and serve right away.

Variations and tips

Spicy version. Add a finely sliced fresh chili with the tomatoes for a spicier taste.

Using what's easy to find. Plain peanut paste is easy to find in organic shops or African grocery stores; otherwise, unsweetened peanut butter works very well.

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Original Ecomely recipe.