Congolese Steamed Plantains with Spiced Peanut Sauce

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This traditional Democratic Republic of Congo dish features ripe plantains gently steamed until tender and buttery, then served with a fragrant palm-oil peanut sauce. Makemba, as plantains are called in the Congolese kitchen, become sweet and creamy when steamed and pair beautifully with the savory, nutty sauce. It is a beloved everyday side that brings the warm, home-style flavors of Central Africa to any table.

Nutrition Facts

Per serving (estimated)

• 340 kcalCalories
• 14 gFat
• 3 gSaturated Fat
• 52 gCarbs
• 5 gFiber
• 22 gSugar
• 7 gProtein
• 380 mgSodium
• 720 mgPotassium
• 35 mgCalcium
• 2 mgIron
• 18 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the plantains

• 4 ripe plantains (yellow with brown speckles)
• 1 teaspoon salt, for steaming water
• Water, for the steamer pot

For the peanut sauce

• 2 tablespoons palm oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 small tomato, finely chopped
• 1/2 cup roasted unsalted peanuts, finely ground
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon ground cayenne
• 3/4 cup warm water

Directions

1. Trim the ends of each plantain, then make a lengthwise slit through the skin along one side to help steam penetrate. Leave the skins on for steaming.
2. Fill a large pot with about 2 inches of water, add the salt, and bring to a boil. Place a steamer basket inside, arrange the plantains in a single layer, cover, and reduce heat to medium.
3. Steam the plantains for 25 to 30 minutes, until they feel soft when pressed and the skin pulls away easily. Check the water level and add more if needed.
4. While the plantains steam, prepare the sauce. Heat the palm oil in a small skillet over medium heat, then sauté the onion for 3 to 4 minutes until soft and translucent.
5. Stir in the garlic and chopped tomato and cook for another 3 minutes until the tomato breaks down into a thick pulp.
6. Add the ground peanuts, salt, cayenne, and warm water. Stir well and simmer for 6 to 8 minutes, until the sauce thickens to a pourable, spoon-coating consistency. Adjust salt to taste.
7. Remove the plantains from the steamer and let them cool just enough to handle. Peel off the skins and arrange the warm plantains on a serving platter.
8. Spoon the warm peanut sauce generously over the plantains or serve it in a small bowl alongside for dipping.

Cook’s Notes

• Choose plantains that are mostly yellow with brown speckles for the sweetest flavor; fully green plantains will be starchy and need longer steaming.
• If palm oil is unavailable, substitute with sunflower or coconut oil, though palm oil gives the most authentic Congolese flavor and reddish color.
• Toast the peanuts briefly in a dry pan before grinding for a deeper, nuttier sauce.
• The dish is traditionally eaten with the hands; tear off pieces of the steamed plantain and dip into the peanut sauce.
• Leftover sauce keeps refrigerated for up to 4 days and tastes even better the next day as the flavors meld.

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