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Meat with Peanut Butter Sauce

A New Guinean dish of browned meat simmered in a sauce of tomato paste, spices, and peanut butter.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Meat with Peanut Butter Sauce

Time10 minutes

Ingredients

Directions

  1. Brown onions and meat.

  2. Add seasoning and 1 cup water.

  3. Cook 10 minutes.

  4. Add peanut butter softened in water and about 4 more cups of water.

  5. Cover and simmer until tender.

Nutrition, whole recipe (rough)

368Calories
10 gProtein
28 gFat
24 gCarbs

Counts 11 of 12 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions
IngredientPortion assumedkcal
Peanut1 oz (28g)161
Olive Oil1 tbsp (14g)119
Onion1 medium (110g)44
Tomato1 medium (123g)22
Clove1 tsp ground (2g)7
Black Pepper1 tsp ground (2.3g)6
Thyme1 tsp dried (1.4g)4
Bay Leaf1 leaf (0.6g)2
Ginger1 tsp grated fresh (2g)2
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Meatnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Ginger + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

  3. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Peanut butter
Adds richness and body, thickening the sauce and giving it a nutty flavor.
Chopped meat
Provides the main protein and savory flavor once browned with the onion.
Tomato paste
Concentrates tomato flavor and adds acidity and color to the sauce.
Onion
Adds sweetness and aroma as it softens and browns with the meat.

The step that matters

Add peanut butter softened in water. Peanut butter clumps and resists mixing when added thick and dry. Softening it in water first lets it disperse evenly, so the sauce stays smooth rather than lumpy.

Swap the onion

How well each one fits the dish's main ingredients (meat, pepper, parsley, tomato, ginger, clove, thyme):

  1. Carrotfits better
  2. Shallotfits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against meat, pepper, parsley, tomato, ginger, clove, thyme. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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