groundnut sauce (west africa)
- Categories
- Main dish
- African
- Salsa/sauce
- Nuts/grains
- Chilies
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 1 small | Onion, diced |
| 1 tablespoon | Peanut oil |
| 1 medium | Tomato, sliced thin |
| 2 eaches | Jalapeno peppers, roasted, seeded & minced |
| 2 tablespoons | Peanut butter |
| 1 cup | Boiling water |
| 2 teaspoons | Arrowroot |
| ¼ teaspoon | Black pepper |
In a skillet, fry onion in peanut oil. Add tomato & jalapeno & cook 10 minutes, till soft. In a bowl, stir peanut butter, water & arrowroot into a smooth paste. Add peanut paste to skillet. Sprinkle with pepper. Makes 1 cup. Serve drizzled over teff cakes. Will keep in fridge for 1 week.
"Vegetarian Times" December, 1993 Submitted By MARK SATTERLY On 12-21-94
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