From the cookbook <em>From Harlem to Heaven</em>, by JJ Johnson and Alexander Smalls. <br /> <br />"In cooking school, we were taught the five French “mother sauces” as defined by French cuisine. The foundational sauce to the Afro-Asian flavor profile is what we call 'the Mother Africa Sauce,' a riff on West African peanut sauce. <br /> <br />You can pour it over a bowl of rice. You can dice up a sweet potato and mix it in as a stew. It tastes delicious with the meat of the chicken thigh crumbled into the mix. This sauce will keep for five days in the fridge and you can eat it every day, in a different way. It’s an easy back-pocket sauce that you can’t mess up. It’s both comfort food and comforting to cook. So give it a try." —JJ Johnson <br /> <br />Featured In: <a href="https://food52.com/blog/21554-chef-jj-johnson-mother-of-africa-peanut-sauce-from-harlem-to-heaven-cookbook">A Spicy Peanut "Mother Sauce" From Harlem, Headed to Your Back Pocket</a>

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