African ribs with peanut sauce

Yield: 1 servings

Measure Ingredient
2½ pounds Pork backrib
¼ cup Oil
1 cup Onion -- minced
3 cups Chicken broth
1 tablespoon Coriander seed -- finly
\N \N Crushed
\N \N Salt, pepper
\N \N Chili oil
1 can 6 1/2 oz. roasted shelled peanuts
1 \N Eggplant -- cubed
\N \N Juice 1/2 lemon
\N \N Steamed carrots and green
\N \N Beans
2 teaspoons Paprika

Broil ribs till brown. Heat 3 tbls oil in large pot. Saute onion and garlic until tender. Add chicken broth and coriander seeds. Season to taste with salt,pepper, chili oil. bring to boil. Add ribs, then simmer covered, 1 hour or until ribs are tender.

Place peanuts in blender with remaining 1 tbls oil. Blend until finely ground. Add toribs along with eggplant, lemon juice and paprika.

Simmer until eggplant in tender stirring occasionally. Adjust salt and pepper to taste. Add green beans and carrots before serving or serve vegetables alongside with stew.

Note: ½ cup creamy peanut butter may be substituted for roasted peanuts. Stir into sauce after eggplant is cooked.

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