Mamba (haitian peanut sauce)
1 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | small | Onion(s), finely chopped |
| 3 | Garlic clove(s), minced | |
| ½ | (to 1) Haitian | |
| Or Scotch bonnet pepper | ||
| Seeded and minced (opt) | ||
| ½ | cup | Chunky peanut butter |
| 1 | cup | Chicken or beef stock |
| Or as needed | ||
| 1 | teaspoon | Lime juice |
| 2 | tablespoons | Flat-leaf parsley, chopped |
| Salt and pepper | ||
Directions
Heat the olive oil in a heavy saucepan. Add the onion, garlic, and chile pepper and cook over medium heat until just beginning to brown, about 5 min.
Add the peanut butter and stock and simmer, whisking or stirring, until well blended; add more stock as needed to make a pourable sauce. stir in the lime juice and parsley. Correct the seasoning, adding salt and pepper to taste.
Store in an airtight container. Refrigerated, it will keep for up to 10 days; stir before using.
The Caribbean Pantry Cookbook
by Steven Raichlen
ISBN 1-885183-10-0
pg 53
Submitted By DIANE LAZARUS On 12-13-95