The African News Cookbook (1985)
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.