Groundnut sauce

Yield: 1 servings

Measure Ingredient
1 small Onion, diced
1 tablespoon Peanut oil
1 medium Tomato, sliced thin
2 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 Shared by Mark Satterly Submitted By KAREN MINTZIAS On 06-11-95

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