Peanut Butter Dip (Dakwa)

When I started talking about recipes most people started giving me the tried and tested delicious food they had been making week in week out for the last fifty years or so.  One of them - kebabs - I have included today.  But they are not the star of the show.  

The star of the show is a dip that my grandmother Juju Abboudi suddenly remembered when talking of her time in Sudan.  A spicy, tart, rich and very delicious dish called Dakwa.  It is eaten with meat or chicken (hence the kebabs), and that it can be spread on pita and eaten as is.  Perfect for a picnic!

Originally, the peanuts would have been ground by hand, but now she uses peanut butter.  It doesn't have to be a fancy brand, but it does have to be crunchy.  And so without further ado, here it is: Peanut butter 'satay' (...and kebabs)! 

Peanut Satay (Dakwa)

Yield: 200g

½ small white onion
1 small lemon, squeezed
100g crunchy peanut butter
75ml hot water
¾ tsp ground cumin
1 tsp chilli powder
½ tsp. salt
Parsley for garnish


  • Finely dice the onion into pieces as small as you can get them

  • Pour the lemon juice over the onion and set aside to soak for 10-15 minutes

  • Beat the peanut butter and water together until fully combined

  • Add the lemon, onion, cumin, salt and chilli and combine well

  • Transfer to a serving dish and garnish with parsley

And now the Kebabs...

Serves 4-5

550g minced beef or lamb
1 onion
¾ tbsp. baharat
10g parsley


  • Finely chop the onion and parsley as finely as you can

  • Combine with the meat and season with salt

  • Refrigerate for 20 minutes

  • Pick up small handfuls of the meat and form around a skewer

  • Cook under the grill or on a barbeque for 10-15 minutes