Gulf Coast Groundnut Supper

1. FINAL MENU

• Name of the meal: Gulf Coast Groundnut Supper
• Cuisine type: West African
• Serve time: 17:00

This meal pairs a fast, intensely flavored groundnut-and-pepper sauce with quick pan-seared tiger prawns so the nuts, tomatoes and smoked pepper lead the plate — a comforting, family-style West African supper that balances savory jollof rice and hot sweet plantains with a crisp, acid-fresh salad; the sauces and rice are substantial enough for adults yet familiar for kids, and the single hot pan finish makes plating dramatic and fresh.

• Pan‑Seared Tiger Prawns in Groundnut & Pepper Sauce
• Jollof Rice with Mixed Vegetables
• Fried Sweet Plantains (Dodo)
• Tomato‑Cucumber Onion Salad (dress at finish)
• Caramelized Peanut‑Banana with Toasted Peanuts (optional)
• Bissap (Hibiscus) — kid-friendly drink
• Off‑dry German Riesling, 1 bottle — adult beverage

2. FULLY EXECUTABLE RECIPES

Pan‑Seared Tiger Prawns in Groundnut & Pepper Sauce

Equipment

• 1 blender or food processor (or stick blender and tall jar)
• 1 heavy 26 cm skillet (cast-iron or stainless) for searing prawns
• 1 medium saucepan (2–2.5 L) for sauce
• 1 medium bowl for seasoning prawns
• Thermometer (optional)

Ingredients

• Raw tiger prawns, shell-on or peeled, 800 g (about 20–24 large prawns)
• Natural smooth peanut butter, 100 g (approx. 7 tbsp) ⁺
• Roasted unsalted peanuts, shelled, 40 g (¼ cup) ⁺
• Canned crushed tomatoes, 400 g (1 x 14 oz can)
• Tomato paste, 45 g (3 tbsp)
• Red bell pepper, 1 large (approx. 200 g), seeded and coarsely chopped — for sauce
• Scotch bonnet or habanero pepper, 1 small (use half for household spice level; reserve whole for optional at-table heat)
• Yellow onion, 1 medium (140 g), peeled and halved — 1/2 for sauce, 1/2 for prawns prep
• Garlic, 3 cloves, peeled
• Ginger, fresh, 15 g (1 tbsp) peeled and chopped
• Vegetable oil (or peanut oil), 60 ml (4 tbsp) ⁺
• Smoked paprika, 2 tsp
• Ground cumin, 1 tsp
• Dry thyme, 1 tsp
• Chicken or vegetable stock (low-sodium), 400 ml (1 2/3 cups) ⁺
• Salt, 10 g (2 tsp) ⁺
• Black pepper, 2 g (1/2 tsp) ⁺
• Fresh lime, 1 small (juice only), 15 ml (1 tbsp) — optional, for brightness at finish (incidental)

Practical substitutions: If fresh scotch bonnet/habanero is unavailable, use 1 tsp cayenne and 1 tsp smoked paprika. If peanuts are unavailable, use 160 g smooth peanut butter in total (increase pb to compensate) and omit roasted peanuts.

Cooking / Baking

• Total cook time: 32 minutes (sauce prep + simmer) + 6 minutes final sear (prawns). Count 38 minutes active across tasks; sauce simmering is low attention.

Instructions

1. Sauce prep (15–20 minutes total active, then simmer):

   • Put blender jar on counter. Add 1/2 yellow onion (70 g), red bell pepper (200 g), garlic (3 cloves), ginger (15 g), and whole scotch bonnet/habanero (if using very spicy) or half pepper (for household medium base). Add the canned crushed tomatoes (400 g) and tomato paste (45 g). Pulse to a coarse puree.
   • In the medium saucepan, heat 2 tbsp (30 ml) vegetable oil over medium heat until shimmering. Pour in the blended tomato–pepper mixture. Stir and cook over medium heat 6 minutes to reduce water and take raw edge off, stirring occasionally.
   • Add smoked paprika (2 tsp), ground cumin (1 tsp), dry thyme (1 tsp), and salt (1 1/2 tsp / 7 g). Stir 30 seconds, then add peanut butter (100 g) and roasted peanuts (40 g). Stir to incorporate.
   • Pour in stock (400 ml). Bring to a gentle simmer, reduce heat to low and simmer uncovered 12 minutes, stirring every 3 minutes so peanuts do not stick. If the sauce looks too thick, add up to 30–60 ml more stock. Taste and adjust salt; final sauce should be thick but spoonable.
   • When sauce has finished simmering, keep it over the lowest heat (or transfer to a low-warm burner) so it stays hot. You will reheat briefly before searing prawns.

2. Prawns prep and final sear (12–15 minutes prep + 6 minutes sear):

   • If prawns are shell-on: rinse and pat dry; if you prefer peeled, remove shells leaving tail-on if desired. Devein each prawn. Use the remaining 1/2 onion finely grated or minced (about 1 tbsp) and 1/2 tsp salt (3 g) and 1 tbsp (15 ml) oil to toss prawns and lightly season. Do this no earlier than ~12 minutes before searing so prawns remain cold and fresh.
   • Heat heavy skillet (26 cm) over high heat until very hot; add 1 tbsp (15 ml) oil and swirl.
   • Pat prawns dry again, place in single layer, sear 1½–2 minutes per side (large tiger prawns). Prawns are done when opaque and firm; target internal temp 60–62 °C if using thermometer.
   • As prawns finish, place them into the hot sauce in the saucepan for the last 30–60 seconds to coat and warm through (or spoon sauce over prawns on the plate). Finish with 1 tbsp (15 ml) lime juice only if you want an incidental brightness (optional; do not make lime the defining flavor).
   • Serve immediately with jollof rice and fried plantains.

Jollof Rice with Mixed Vegetables

Equipment

• 3-L saucepan with tight-fitting lid OR 24-cm heavy-bottom pot
• 1 medium skillet for initial sauté (optional, can use same pot)

Ingredients

• Long-grain parboiled rice, 360 g (2 cups / about 4 servings)
• Canned crushed tomatoes, 200 g (½ x 14 oz can) ⁺
• Tomato paste, 30 g (2 tbsp) ⁺
• Red bell pepper, 1 medium (150 g), seeded and finely chopped — (this is additional to sauce pepper)
• Carrot, 1 medium (100 g), diced small
• Frozen peas, 100 g (⅔ cup)
• Yellow onion, 1 medium (140 g), finely chopped (use parts of the onion allocated in other recipes; total onions in shopping list aggregated) ⁺
• Garlic, 2 cloves, minced (from garlic total in shopping list) ⁺
• Vegetable oil, 30 ml (2 tbsp) ⁺
• Chicken or vegetable stock (low-sodium), 600 ml (2 1/2 cups) ⁺
• Bay leaf, 1 whole
• Thyme (dried), 1 tsp
• Smoked paprika, 1 tsp
• Salt, 6 g (1 tsp) ⁺
• Black pepper, 1 g (1/4 tsp) ⁺

Practical substitutions: If parboiled rice is unavailable, use long-grain white rice rinsed and use 650 ml stock with the same cooking time (check doneness).

Cooking / Baking

• Total cook time: 40 minutes (10 min prep + 30 min simmering)

Instructions

1. Rinse rice under cold water until water runs clearer; drain and set aside.
2. Heat 2 tbsp (30 ml) oil in the pot over medium heat. Add chopped onion (140 g) and sauté 3–4 minutes until translucent. Add garlic and sauté 30 seconds.
3. Add crushed tomatoes (200 g) and tomato paste (30 g). Cook 3–4 minutes, stirring, until mixture darkens and reduces. Add chopped red bell pepper and carrot; cook 2 minutes.
4. Stir in smoked paprika (1 tsp), dried thyme (1 tsp) and bay leaf. Add rice and stir to coat grains in the tomato mixture for 1 minute.
5. Pour in stock (600 ml), add salt (1 tsp) and pepper. Bring to a brisk simmer uncovered, then reduce heat to low, cover tightly and cook 18 minutes without lifting lid.
6. After 18 minutes, add frozen peas (100 g) to the top, recover and cook 5–7 more minutes until rice is tender and liquid absorbed. Remove from heat, fluff with fork, discard bay leaf, recover and let rest 5 minutes. Serve hot; this can finish up to 15 minutes before service.

Fried Sweet Plantains (Dodo)

Equipment

• 24–26 cm heavy frying pan or skillet
• Slotted spoon and plate lined with paper towels

Ingredients

• Ripe yellow sweet plantains, 3 medium (~900 g total) — peel and slice diagonally into 1–1.5 cm pieces
• Vegetable oil for frying, 400 ml (about 1 2/3 cups) ⁺
• Salt, 2 g (1/3 tsp) ⁺

Practical substitutions: If plantains are hard to find, use very ripe bananas labeled cooking plantain or regular very-ripe bananas — texture and flavor will differ.

Cooking / Baking

• Total cook time: 14 minutes (6 min prep + 8 min frying)

Instructions

1. Peel plantains and slice on the diagonal into 1–1.5 cm pieces.
2. Heat 300–350 ml oil in skillet over medium-high until shimmering and a breadcrumb sizzles on contact.
3. Working in one or two batches (do not crowd), add slices and fry 3–4 minutes per side until deep golden and caramelized. Use slotted spoon to transfer to paper-towel-lined plate and season immediately with salt (1/3 tsp total). Keep warm and serve immediately.

Tomato‑Cucumber Onion Salad (dress at finish)

Equipment

• Medium mixing bowl, small whisk

Ingredients

• Ripe tomatoes, 3 medium (approx. 450 g), cut in wedges or 1-cm dice
• Cucumber, 1 medium (200 g), peeled if desired and sliced 5 mm thick
• Red onion, 1 small (80 g), thinly sliced
• Fresh cilantro (or flat-leaf parsley if preferred), 10 g (small bunch) — chopped
• Red wine vinegar, 15 ml (1 tbsp)
• Vegetable oil, 30 ml (2 tbsp) ⁺
• Salt, 3 g (1/2 tsp) ⁺
• Black pepper, 1 g (1/4 tsp) ⁺

Substitutions: If cilantro is disliked, use chopped parsley (same quantity).

Cooking / Baking

• Total cook time: 8 minutes (all prep; dress 1 minute before serving)

Instructions

1. Combine tomatoes, cucumber, red onion and chopped cilantro in the mixing bowl. Do not dress yet.
2. At 2 minutes before plating (16:58 on timeline), whisk together red wine vinegar (15 ml), oil (30 ml), salt (3 g) and pepper (1 g) and pour over salad; toss and serve immediately.

Caramelized Peanut‑Banana with Toasted Peanuts (optional)

Equipment

• Small nonstick skillet
• Spatula

Ingredients

• Ripe bananas, 4 small to medium (about 500 g total) — peeled and halved lengthwise
• Unsalted butter, 30 g (2 tbsp) — or use 30 ml vegetable oil for dairy-free
• Light brown sugar, 50 g (1/4 cup packed)
• Roasted unsalted peanuts, 40 g (¼ cup), chopped ⁰
• Ground cinnamon, 1/4 tsp ⁰

Practical substitutions: For a dairy-free option, use 30 ml coconut or vegetable oil.

Cooking / Baking

• Total cook time: 15 minutes

Instructions

1. Heat skillet over medium. Add butter (or oil) and brown sugar; swirl until sugar melts and becomes syrup, ~1–2 minutes.
2. Add bananas cut side down and cook 2–3 minutes until caramelized, flip and cook 1–2 minutes more.
3. Transfer to plates and sprinkle chopped toasted peanuts and a light dusting of cinnamon. Serve warm immediately (optional dessert).

Bissap (Hibiscus Cooler) — kid‑friendly drink

Equipment

• 2-L pot, sieve, pitcher, 4 glasses

Ingredients

• Dried hibiscus (roselle), 40 g (about 1/2 cup)
• Granulated sugar, 80 g (6 tbsp)
• Water, 1.5 L (6 cups) ⁺
• Fresh mint sprigs, 8 (for garnish) ⁰
• Lime (optional, incidental), 1 small, sliced for garnish ⁰

Cooking / Baking

• Total cook time: 20 minutes

Instructions

1. Bring 1.5 L water to a boil in the pot. Add dried hibiscus, remove from heat, cover and steep 10 minutes.
2. Strain through fine sieve into pitcher, pressing solids to extract liquid. Stir in sugar until dissolved. Chill in refrigerator if desired; serve over ice with mint sprig and optional lime slice.

Off‑dry Riesling — adult beverage pairing

Equipment

• Wine glasses

Ingredients

• Off‑dry Riesling, 1 bottle (750 ml) — choose a German Kabinett or Alsatian Riesling with 1 bottle for 4 people

Cooking / Baking

• Total cook time: n/a

Instructions

1. Chill bottle to 8–10 °C. Pour by preference at table.

3. LINEAR TIMELINE (15:35–17:00)

• 15:35: Pan‑Seared Tiger Prawns — Begin sauce prep: chop 1/2 yellow onion, red bell pepper, garlic and ginger; place all in blender with canned crushed tomatoes (400 g) and tomato paste (45 g); pulse to coarse puree (15:35–15:45).
• 15:45: Pan‑Seared Tiger Prawns — Heat 2 tbsp (30 ml) oil in medium saucepan over medium; add blended tomato–pepper mix and cook, stirring, 6 minutes to reduce (15:45–15:51).
• 15:51: Pan‑Seared Tiger Prawns — Add smoked paprika, cumin, thyme, peanut butter (100 g) and roasted peanuts (40 g); stir, then add 400 ml stock and bring to gentle simmer; reduce heat to low and simmer uncovered 12 minutes, stirring occasionally (15:51–16:03).
• 16:03: Pan‑Seared Tiger Prawns — Adjust seasoning in sauce (add total salt 10 g over recipe), leave on lowest heat to keep warm but not boiling (16:03–16:25 watch occasional stir).
• 16:05: Jollof Rice — Start rice work: rinse 360 g rice and set aside; heat 2 tbsp (30 ml) oil in 3-L pot, add chopped onion and sauté 3–4 minutes (16:05–16:09).
• 16:09: Jollof Rice — Add garlic, crushed tomatoes (200 g) and 30 g tomato paste; cook and reduce 4 minutes, then add chopped red bell pepper and diced carrot and cook 2 minutes (16:09–16:15).
• 16:15: Jollof Rice — Stir in rice, smoked paprika, thyme and bay leaf; add 600 ml stock, bring to brisk simmer, then reduce to low, cover and cook 18 minutes (16:15–16:33).
• 16:25: Pan‑Seared Tiger Prawns — Sauce: finish simmering step (if still simmering) and reduce heat to lowest or remove to a warm pot to rest; keep sauce ready for quick reheat (16:25).
• 16:33: Jollof Rice — After the 18 minutes, add 100 g frozen peas on top, recover and cook 6–7 minutes more until rice tender; when done, fluff, remove bay leaf and keep covered (16:33–16:40). Aim to have rice finished and covered by 16:45 latest.
• 16:40: Caramelized Peanut‑Banana (optional) — If making dessert, heat small skillet, melt butter and brown sugar and caramelize bananas (16:40–16:50); transfer to serving plate and keep warm (optional).
• 16:42: Pan‑Seared Tiger Prawns — Begin prawns prep: peel/devein (or rinse if shell-on) and pat dry, grate remaining half onion and toss with prawns and 1/2 tsp salt and 1 tbsp oil; keep cold until sear (16:42–16:54).
• 16:48: Fried Sweet Plantains — Heat frying oil in heavy skillet over medium-high until shimmering (test with breadcrumb). When oil ready, fry plantains in batches 3–4 minutes per side until deep golden (16:48–16:56). Drain on paper towels and season immediately with 1/3 tsp salt.
• 16:50: Bissap — Finish hibiscus infusion: strain into pitcher, stir in sugar; place in fridge or set in cool area to cool quickly (16:50–16:55).
• 16:54: Pan‑Seared Tiger Prawns — Reheat groundnut sauce over medium (use a second burner) 3–4 minutes until bubbling gently and spoonable (16:54–16:58).
• 16:54: Pan‑Seared Tiger Prawns — Final prawn checks: pat prawns dry once more and have skillet preheated (16:54–16:56).
• 16:56: Pan‑Seared Tiger Prawns — Heat 1 tbsp oil in 26 cm skillet over high heat and sear prawns in single layer, 1½–2 minutes per side until opaque (16:56–16:59). As each finishes, transfer briefly to sauce to coat (16:59–17:00).
• 16:58: Tomato‑Cucumber Onion Salad — Whisk vinegar (15 ml), oil (30 ml), salt (3 g) and pepper (1 g) and dress salad; toss and set for immediate plating (16:58–16:59).
• 17:00: Service — Plate rice, ladle hot groundnut sauce and prawns, add fried plantains to side, spoon salad and (optional) caramelized banana; pour bissap and open Riesling. Serve promptly at 17:00.

4. CONSOLIDATED SHOPPING LIST

Produce

• Red bell pepper — 2 medium (approx. 350 g) ⁺
• Yellow onion — 3 medium (approx. 420 g) ⁺
• Garlic — 5 cloves (approx. 15 g) ⁺
• Fresh ginger — 15 g (1 small knob)
• Scotch bonnet or habanero pepper — 1 small
• Carrot — 1 medium (100 g)
• Tomatoes — 3 medium (approx. 450 g)
• Cucumber — 1 medium (200 g)
• Fresh cilantro (or parsley) — 1 small bunch (approx. 10 g)
• Fresh lime — 1 small (optional garnish) ⁰
• Ripe sweet plantains — 3 medium (approx. 900 g)
• Ripe bananas — 4 medium (optional dessert) ⁰
• Fresh mint sprigs — small bunch for garnish for bissap ⁰

Meat / Seafood

• Raw tiger prawns (large), 800 g (shell-on or peeled as preferred)

Dairy

• Unsalted butter — 30 g (2 tbsp) ⁰

Dry Goods / Pantry

• Long-grain parboiled rice — 360 g (2 cups)
• Canned crushed tomatoes — 600 g total (1 x 14 oz + ½ x 14 oz) ⁺
• Tomato paste — 75 g total (5 tbsp) ⁺
• Natural smooth peanut butter — 100 g ⁺
• Roasted unsalted peanuts — 80 g total (40 g for sauce + 40 g optional dessert) ⁰ ⁺
• Vegetable oil (or peanut oil) — 540 ml total (for all cooking: 60 + 30 + 400 + 30 + 20 ml estimated) ⁺
• Chicken or vegetable stock (low-sodium) — 1 000 ml (1 L) total ⁺
• Granulated sugar — 80 g (for bissap)
• Light brown sugar — 50 g (for optional dessert) ⁰
• Smoked paprika — 3 tsp total (2 tsp sauce + 1 tsp rice)
• Ground cumin — 1 tsp
• Dried thyme — 2 tsp total ⁺
• Bay leaf — 1 whole
• Salt — 21 g total (all recipes combined: 10 g sauce + 6 g rice + 2 g plantain + 3 g salad) ⁺
• Black pepper — 5 g total (all recipes) ⁺
• Ground cinnamon — 1/4 tsp (optional dessert) ⁰
• Dried hibiscus (roselle) — 40 g
• Long-grain rice (if parboiled unavailable substitute note above) — included above

Drinks

• Off‑dry Riesling (German Kabinett style recommended), 1 bottle (750 ml)
• (Bissap ingredients listed under Dry Goods / Pantry and Produce)

5. NOTES & ASSUMPTIONS

• Optional table-side items: extra scotch bonnet/habanero slices or chili oil for adults who want more heat; extra lime wedges.
• Global substitutions: cilantro may be replaced by parsley; if peanut allergy prevents peanuts, this menu is not safe — choose a different menu (not covered here). Peanut butter can substitute roasted peanut texture if needed.
• Child-safety notes: keep whole fresh scotch bonnet/habanero out of reach of children; supervise oil frying and keep children away from stovetop during high-heat cooking.
• Timeline risks: the tightest execution window is the final 20 minutes (16:40–17:00) when frying plantains, reheating sauce, prepping and searing prawns and dressing salad overlap. This requires using at least two functional burners (one for sauce reheat, one for searing, one for frying if possible) and coordinated sequencing.
• Mitigation mindset: pre-stage all equipment and mise en place before the earliest start (oils measured, pans ready, ingredients within reach); keep the sauce at a gentle low heat so reheat to serving temperature is short; work in batches and use the hottest available skillet for the prawns to minimize sear time. If you have only two burners, prioritize sauce reheat and searing; fry plantains quickly in one batch on the same burner you just used for sauce, using high heat.
• Latest safe start time: You can start as late as 15:35 for a 17:00 serve.