Vegetarian
The African News Cookbook (1985)
4-6
15mins

The use of zucchini in this recipe reflects a French influence.

• 4 small zucchini squash
• 1/2 tsp. salt
• 2 tblsp. butter or oil
• 1 cup unsalted peanuts, raw or roasted, coarsely ground

Simmer whole squash in about half a cup of salted water until very tender, 10-12 minutes. Combine squash and butter, and process or mash to a smooth consistency. Top with nuts.
Variation: When zucchini is tender, drain and slice it, gently stir in butter, and top with nuts.