The basis of this sauce is peanut butter. However, only peanut butter that has a pure peanut flavor is suitable. Peanut spreads or the like with a low peanut content are unsuitable. Dutch, African, or possibly South American products are recommended.
Chop onion and sauté with oil in frying pan until translucent. Add the chopped meat (fish later). Now, while stirring, add paradeis pulp and, if desired, new spices. After a few minutes extinguish with about 1/2 l of water.
On top of that, under the condition that desired, add chopped vegetables. Add the peanut butter and stir until it is completely dissolved. Simmer gently for about 25 minutes. If fish is desired, add it after 10 min.
Add seasonings to taste.
While preparing, do not cover saucepan and be careful not to overcook sauce and cause steam bubbles to spray out hot peanut fat.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!