This is another classic dish from the Gambia, this time made with peanuts and rice. Churra Gerteh can be served for breakfast, lunch or even as a dessert.
Prep time: 15 minutes/Cook time: 30 minutes/Serves: 8
Ingredients:
2 cups of raw peanuts (with skin)
2 1/2 cups of glutinous (ie sushi) rice
400g (14 oz) tin Evaporated Milk
Sugar, to taste (at least 150g)
1 1/2 tsp of salt
Method:
Place the peanuts in a food processor and render to a fine powder. Scrape into a bowl and set aside.
Transfer the rice to your food processor and, again, render to a fine powder. Scrape into a shallow bowl, breaking up any clumps with your hands.
Heat 2l (8 cups) water in a large pan. Once the water comes to a simmer add the rice and peanuts. Cover and simmer for about 20 minutes, or until the mixture is thick (when done, it will have the consistency of double [thick] cream). Season with salt then part cover the pot and cook for 10 minutes more until the rice and peanuts take on a porridge-y consistency.
Now add sugar to taste (I usually add 150g [3/4 cup] but you may need up to 250g [1 1/4 cups]). Stir until the sugar has completely dissolved.
Serve hot or cold accompanied by more sugar and the evaporated milk so you guests can add their own.
