for the peanut sauce :

Peanuts (Arachis hypogaea) are legumes native to South America, not true tree nuts, that grow in underground pods containing 1-4 seeds. Despite their name, peanuts are more closely related to beans and lentils than to tree nuts. The kernels have a mild, slightly sweet flavor with subtle earthiness, and range in color from pale tan to deep red depending on the variety. Major cultivars include Valencia, Spanish, Virginia, and Runner varieties, each with distinct characteristics in size, flavor intensity, and oil content. Peanut sauce—a thick condiment made from ground peanuts combined with aromatics, spices, and liquid—originated in Southeast Asia and Africa, where it has been a staple for centuries.

Peanut sauce itself is a cultured product, traditionally made by roasting raw or blanched peanuts, grinding them to release their natural oils, then mixing with ingredients such as garlic, chili, lime juice, fish sauce, palm sugar, and coconut milk. Commercial versions often include added oils, salt, and stabilizers. The sauce's body and richness derive from peanut oils; its depth from fermented ingredients like soy sauce or fish sauce; and its balance from acid and sweetness.

Peanut sauce is essential in Southeast Asian cuisines, particularly in Indonesian (satay), Thai, and Vietnamese cooking. It serves as a dipping sauce for grilled meats (satay), spring rolls, and vegetables; as a dressing for noodle dishes; and as a base for simmered proteins and vegetables. In African cuisines, particularly West African, peanut sauce (groundnut sauce) appears in stews with meat or fish, often incorporating tomatoes, onions, and spices. The sauce pairs well with grilled or fried proteins, fresh vegetables, and grain-based dishes. It can be thinned with water or coconut milk for dressing applications, or left thick for dipping.