Ndjansa (stewed Eggplant With Groundnut Paste)

Ndjansa is a traditional dish from the Central African Republic that features stewed eggplant in a rich and flavorful groundnut paste sauce. This dish is a staple in Central African cuisine and is often served with rice or fufu.

Vegetarian Gluten Free Main Course Centrafrican Central African Eggplant Groundnut Stew
Ndjansa (stewed Eggplant With Groundnut Paste)

Ingredients

  • 2 large eggplants, cubed
  • 1 cup groundnut paste
  • 1 onion, chopped
  • 2 tomatoes, diced
  • 2 cloves garlic, minced
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • Salt to taste
  • 2 cups vegetable broth
  • 2 tbsp vegetable oil

Instructions

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent.
  3. Add the cubed eggplant, diced tomatoes, paprika, cayenne pepper, and salt to the pot. Stir to combine.
  4. Pour in the vegetable broth and bring the mixture to a simmer. Cover the pot and cook for 20-25 minutes, or until the eggplant is tender.
  5. Stir in the groundnut paste and continue to simmer for an additional 10 minutes, stirring occasionally.
  6. Adjust seasoning to taste and serve the ndjansa hot with rice or fufu.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
12g
Carbohydrates
25g
Fat
18g

Supplies

Large pot Wooden spoon Cutting board Knife

Tools

Saucepan Measuring cups and spoons

Serving suggestions

Serve the ndjansa with a side of fluffy white rice and a fresh green salad for a complete meal.

Tips & tricks

For a creamier texture, you can blend a portion of the stewed eggplant before adding the groundnut paste.

Cost

$10