Mamba (haitian peanut sauce)

Yield: 1 cup

Measure Ingredient
1 tablespoon Olive oil
1 small Onion(s), finely chopped
3 \N Garlic clove(s), minced
½ \N (to 1) Haitian
\N \N Or Scotch bonnet pepper
\N \N Seeded and minced (opt)
½ cup Chunky peanut butter
1 cup Chicken or beef stock
\N \N Or as needed
1 teaspoon Lime juice
2 tablespoons Flat-leaf parsley, chopped
\N \N Salt and pepper

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

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