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Kitaba (Groundnut Paste)

Introduction to Kitaba (Groundnut Paste)

Kitaba, also known as groundnut paste, is a popular condiment in West African cuisine. Made from roasted groundnuts, or peanuts, kitaba is a staple ingredient in many dishes and can be used as a dipping sauce for vegetables or as a base for stews and soups. The nutty flavor and creamy texture of kitaba make it a versatile ingredient that can be used in both sweet and savory dishes.

Kitaba is rich in protein, healthy fats, and antioxidants. It is also a good source of vitamins and minerals, including vitamin E, magnesium, and potassium. These nutrients make kitaba a nutritious addition to any meal and can help support a healthy immune system, improve heart health, and reduce the risk of chronic diseases.

How to Make Kitaba (Groundnut Paste)

To make kitaba, start by roasting shelled peanuts in the oven or on the stovetop until they are golden brown. Be sure to remove the skins from the peanuts before grinding them into a paste. This can be done in a food processor or with a mortar and pestle.

Once the peanuts are ground into a paste, add a small amount of water and salt to taste. The water will help to thin out the paste and make it easier to mix. Some recipes may also call for the addition of other ingredients, such as garlic, ginger, or chili peppers, to add flavor and spice.

Store kitaba in an airtight container in the refrigerator for up to two weeks. The paste may separate over time, so be sure to stir it well before each use.

Uses and Health Benefits of Kitaba (Groundnut Paste)

Kitaba can be used in a variety of dishes, from sauces and dips to soups and stews. It is a common ingredient in West African dishes like maafe, a peanut stew, and groundnut soup. Kitaba can also be used as a spread on bread or crackers or as a dip for raw vegetables.

In addition to its versatility in the kitchen, kitaba also has numerous health benefits. The high protein content of peanuts can help to support muscle growth and repair, while the healthy fats found in kitaba can improve cholesterol levels and reduce the risk of heart disease and stroke. The antioxidants in peanuts may also help to protect against cancer and other chronic diseases.

Overall, kitaba is a delicious and nutritious ingredient that can add flavor and health benefits to any meal. Whether used as a dip or a base for a stew, kitaba is a versatile ingredient that is worth adding to your pantry.

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Food

What Exactly is Miso Paste? All About the Fermented Spice Paste

Miso paste not only gives miso soups an intense aroma. Here you can learn more about the characteristics and possible uses of the fermented ingredient.

Miso paste (or simply miso) originally comes from Japanese cuisine. It consists mainly of soybeans and (depending on the variety) possibly of other components. These ingredients are steamed and then fermented with the help of molds. This ensures the salty and intensely spicy taste, which is also described as umami.

Miso paste: Different types

Depending on how long miso paste is fermented and the basic ingredients it consists of, the taste and colors change. So there are a multitude of different varieties. The best known are the following:

The white miso paste (shiro miso) consists of soy and rice. The fermentation process is comparatively short. Therefore, the paste tastes mild and sweet and less salty than other varieties.
You can classify yellow miso paste (Shinsu-Miso) between the red and white paste in terms of taste. It doesn’t taste overly strong, but it doesn’t taste as mild as shiro miso either.
Red miso paste (Aka-Miso), on the other hand, tastes very spicy and intense. Fermentation takes longer here.
Black miso paste (kuro miso) has the longest fermentation process. Accordingly, it tastes even stronger than the red paste.
There is also miso made from soy, barley or other ingredients such as millet, hemp, corn or beans. With some miso pastes, the packaging also states whether they taste hot or sweet.

Which paste you want to use depends primarily on your individual taste preferences and your tolerance for spiciness. In general, mild varieties (such as white and yellow) are particularly suitable for soups and stir-fried vegetables. More aromatic variants (red and black) go well with marinades, dips and sauces. If you’ve never tried miso before, it’s generally a good idea to start with a mild variety and then increase as needed.

How healthy is miso paste?

Due to its intense taste, miso is only used to a limited extent in recipes. For example, for a miso soup for four people, you only need about three tablespoons of the spice paste. Even though miso may contain small amounts of vitamins (e.g. vitamin K and B12), these do little to meet your daily requirements.

However, one tablespoon of miso already provides you with two grams of plant-based protein and is low in calories: one tablespoon corresponds to around 30 kilocalories.

The main thing that miso is supposed to make miso healthy is the bacteria it contains. These are formed during fermentation and are intended to promote a healthy intestinal flora. Researchers have not yet been able to prove beyond doubt whether this is actually the case. However, it is not unlikely. In order to be able to unfold their positive effect, however, the bacteria in miso must “live”. That’s why you should never boil miso, just warm it up carefully.

When buying, we recommend using organic products. In this way you ensure that the paste is free of chemical-synthetic pesticides and genetically modified soy. Incidentally, miso paste can be kept in a tightly closed container in the refrigerator for up to a year even after opening.

How to use the spice paste

In addition to the well-known miso soup, you can also use miso paste in many other dishes. This includes:

ramen
vegetable soups
fried rice or fried noodles
Vegetable pans and wok dishes
Miso also gives dips and sauces an interesting aroma. You can marinate tofu in a marinade of miso, oil and spices or herbs and then fry or bake it. If you particularly like the salty, spicy taste, you can also enjoy miso on its own as a spread.

The spicy taste of the red and black seasoning paste also goes well with vegetarian goulash, chili sin carne or a veggie bolognese. Here, miso provides a hearty taste that is reminiscent of the aroma of meat. Mixed with soy cream, you can use miso as a vegan substitute for a creamy sauce.

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Food

Gochujang: This is How You Use the Hot Spice Paste

Gochujang is an important ingredient in Korean cuisine. We present you a simple and quick pasta recipe that you can prepare with the spice paste.

Gochujang is a fermented spice paste that originated in Korean cuisine. It is made from red chilli powder, ground glutinous rice, ground fermented soybeans and salt. In the next section, we will introduce you to an easy and quick recipe for udon noodles with a gochujang sauce.

It is best to use organic ingredients for the recipe. In this way you support sustainable agriculture that does not use chemical-synthetic pesticides and thus protects the environment and your health. With mushrooms and onions, you can also make sure to use products from your region. In this way you avoid long transport routes and improve the climate balance of the dish.

Udon noodles with gochujang

Ingredients:

200 gUdon noodles
200g tofu
200 gmushrooms 1 onion 2 spring onions
2 tsp sesame oil
2 tspGochujang
2 tsp soy sauce
2 teaspoons sesame

Directions:

Boil water with a little salt and cook the udon noodles according to the instructions on the packet. Drain the noodles, reserving some water.
Dice the tofu and slice the mushrooms. Cut the onion into fine cubes.
Thinly slice the spring onions and set aside. They are intended for the set.
Heat the sesame oil in a pan and fry the tofu in it.
Add the onion and mushrooms to the pan and sauté them as well.
Add the noodles and let them sauté briefly.
Add the soy sauce and gochujang to the noodles and mix thoroughly. If the dish seems too dry for you, you can add some pasta water.
Roast the sesame seeds in a small pan without fat.
Arrange the noodles on plates and sprinkle with the spring onions and sesame seeds.

You can also use Chinese cabbage or pak choi instead of mushrooms. And if you like a particularly creamy sauce, you can add a teaspoon of (homemade) peanut butter.

How you can use gochujang as well

In addition to using it in a sauce, you can use gochujang for many other dishes:

Use gochujang to flavor soups and stews.
A classic Korean dish that requires gochujang is bibimbap. It consists of vegetables, rice, eggs, and optionally meat. You can replace all or part of the soy sauce and chilli paste in the bibimbap recipe with gochujang.
Another well-known dish made with gochujang is teokbokki. These are rice cakes in a spicy sauce. Gochujang is also a good seasoning for homemade kimchi.

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