West African Peanut Sauce with Udon Noodles - How To
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Date: 2020-05-17
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Comments and reviews: 10
Bianca
I really appreciate the little anecdote on Brazilian cuisine. I think it-s one of the most overlooked cuisines because of the fact that it-s mixed and basically inspired by all other cultures inside of Brazil. We eat a lot of Italian, Japanese, African, German, Spanish, and Lebanese food, but it-s become part of Brazilian cuisine by combining with all the other beautiful cultures we have. I understand he focuses on West African food, but the 30 seconds on Brazil and the influences there are probably the most accurate and through representation of Brazilian cuisine in any cooking show.
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I really appreciate the little anecdote on Brazilian cuisine. I think it-s one of the most overlooked cuisines because of the fact that it-s mixed and basically inspired by all other cultures inside of Brazil. We eat a lot of Italian, Japanese, African, German, Spanish, and Lebanese food, but it-s become part of Brazilian cuisine by combining with all the other beautiful cultures we have. I understand he focuses on West African food, but the 30 seconds on Brazil and the influences there are probably the most accurate and through representation of Brazilian cuisine in any cooking show.
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ninjalemurdude
The point of mother sauces is that they each teach a technique that you base other sauces on. Unfortunately, this sauce doesn't teach anything not already covered in the French mother sauces. Weirdly enough, this would be considered a variation on tomato sauce even if there wasn't tomatoes. If it's a sauce thickened and largely flavored by fruits and/or vegetables (or anything that's not meat, egg, dairy, or grain, it's considered a variation on tomato sauce. I wouldn't take it personal, the mother sauces are pretty lame on their own and really need variations like this.
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The point of mother sauces is that they each teach a technique that you base other sauces on. Unfortunately, this sauce doesn't teach anything not already covered in the French mother sauces. Weirdly enough, this would be considered a variation on tomato sauce even if there wasn't tomatoes. If it's a sauce thickened and largely flavored by fruits and/or vegetables (or anything that's not meat, egg, dairy, or grain, it's considered a variation on tomato sauce. I wouldn't take it personal, the mother sauces are pretty lame on their own and really need variations like this.
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Erika
As someone who-s lived in Benin, West Africa for the past year+ I can tell you I-ve never even seen celery in the country. carrots are rare and definitely don-t get ground up into a sauce like that. And there is no way a maman here is adding the seeds of a tomato to her sauce. I appreciate his passion for educating on West african cuisine but he-s either misinformed or he-s generalizing a bit too much. (Yes I realize it-s a fusion food anyways)
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As someone who-s lived in Benin, West Africa for the past year+ I can tell you I-ve never even seen celery in the country. carrots are rare and definitely don-t get ground up into a sauce like that. And there is no way a maman here is adding the seeds of a tomato to her sauce. I appreciate his passion for educating on West african cuisine but he-s either misinformed or he-s generalizing a bit too much. (Yes I realize it-s a fusion food anyways)
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David
I dig the idea of expanding the concept of mother sauces to include the entire globe. I suppose that there-s the danger that, if all the recipes are being viewed through the lens of French haute cuisine, there might be some Westernization of them, but I think that the pros would outweigh the cons. Is anybody actively pursuing this project? ---- I mean after we manage to survive the current plague, of course.
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I dig the idea of expanding the concept of mother sauces to include the entire globe. I suppose that there-s the danger that, if all the recipes are being viewed through the lens of French haute cuisine, there might be some Westernization of them, but I think that the pros would outweigh the cons. Is anybody actively pursuing this project? ---- I mean after we manage to survive the current plague, of course.
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Tyana
Wow these comments are so ugly. People are just so disrespectful to Africa culture and African people for literally no reason, it-s truly pathetic. Instead of learning and being grateful for the lessons in our culture and history, y-all mock us, try to discredit us, and say rude shit. And for what? Seriously. We didn-t do shit but try and live our lives in peace.
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Wow these comments are so ugly. People are just so disrespectful to Africa culture and African people for literally no reason, it-s truly pathetic. Instead of learning and being grateful for the lessons in our culture and history, y-all mock us, try to discredit us, and say rude shit. And for what? Seriously. We didn-t do shit but try and live our lives in peace.
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Christopher
I do think african cuisine are quite underrated. Uve heard about indian cuisine, asian cuisine from korean chinese to japan and thai, of course theres the European countries cuisine and American, and also mexican cuisine too. But we rarely hear inspiration from African cuisines which to think of it is one of the biggest continent.
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I do think african cuisine are quite underrated. Uve heard about indian cuisine, asian cuisine from korean chinese to japan and thai, of course theres the European countries cuisine and American, and also mexican cuisine too. But we rarely hear inspiration from African cuisines which to think of it is one of the biggest continent.
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MySisterIsAFoodie
But let-s be honest. This is not the mother sauce. The mother sauce is definitely tomato paste, a TON of tomatoes, a TON of red onions, two red bell peppers (blended down) habaneros/scotch bonnets, thyme, curry powder, Maggie stock cube, garlic, ginger, crayfish (powdered. It-s the base of jollof, or any stew really.
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But let-s be honest. This is not the mother sauce. The mother sauce is definitely tomato paste, a TON of tomatoes, a TON of red onions, two red bell peppers (blended down) habaneros/scotch bonnets, thyme, curry powder, Maggie stock cube, garlic, ginger, crayfish (powdered. It-s the base of jollof, or any stew really.
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Guest
I love your style of cooking. it-s thoughtful and logical. - I-m with you I prefer my carrots unpeeled way more flavour -And yes whole tomatoes the seeds and insides are the best part I can-t stand it when people don-t use the lovey inside and yes! The stems of the herb especially cilantro is full of flavour why waste it!
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I love your style of cooking. it-s thoughtful and logical. - I-m with you I prefer my carrots unpeeled way more flavour -And yes whole tomatoes the seeds and insides are the best part I can-t stand it when people don-t use the lovey inside and yes! The stems of the herb especially cilantro is full of flavour why waste it!
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Josh
It's entirely possible this guy had alot to hear and learn from. The inflection of his voice made me skip immediately though. Specifically. I don't even know what the rest of this is about, I stopped after 27 seconds. Upward inflection on the end of the sentence like a 2010 Twitch streamer is offputting in 2020.
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It's entirely possible this guy had alot to hear and learn from. The inflection of his voice made me skip immediately though. Specifically. I don't even know what the rest of this is about, I stopped after 27 seconds. Upward inflection on the end of the sentence like a 2010 Twitch streamer is offputting in 2020.
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Frederic
Mother sauces are a concept of french cuisine. Every other french sauce is based on a mother sauce. They're like primary colors of french cooking based on technique rather than recipe. In french cooking this peanut sauce would be considered a derivative of a classic tomatoe sauce. Looks fantastic though.
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Mother sauces are a concept of french cuisine. Every other french sauce is based on a mother sauce. They're like primary colors of french cooking based on technique rather than recipe. In french cooking this peanut sauce would be considered a derivative of a classic tomatoe sauce. Looks fantastic though.
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