INGREDIENTS:
3 quart pot
1 cup shelled raw peanuts (with red skin attached)
1 cup uncooked long grain white rice
4 cups water
Sugar to taste
Yogurt and/or sour cream to taste
INSTRUCTIONS:
1. In a food processor, grind peanuts to corn meal consistency. Add rice and grind for another minute or so. Bring water to the boil. Stir in 1 cup of the peanut-rice mixture and reduce heat to medium-or-lower heat to avoid scorching. (Keep the rest of the peanut-rice mixture for future use in a covered container.)
2. Stir continuously for 30 minutes until Chura becomes thick and creamy, with large steam bubbles slowly rising up from the bottom of the pot and “popping.”
3. Remove from heat. Serve warm with sugar, yogurt and/or sour cream on the side for everyone to add to their individual taste.
Recipe provided by Dr. Hayib Sosseh
