Vegetables with peanut sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | cup | -Water |
| 3 | tablespoons | Natural peanut butter |
| 2 | tablespoons | Cooking oil |
| 1 | medium | Onion; chopped |
| 4 | mediums | Tomatoes; peeled, chopped |
| 1 | tablespoon | Tomato puree |
| ½ | Green pepper | |
| ½ | teaspoon | Allspice |
| ¼ | teaspoon | Thyme |
| Scotch Bonnet pepper to taste | ||
| ½ | teaspoon | Paprika |
| 1 | Vegetable stock cube crumbled | |
| 2 | Yellow plantains | |
| Peanut oil; for frying | ||
| 1 | tablespoon | Butter (or margarine) |
| 2 | Carrots; cut lengthwise, then into thin sticks | |
| ½ | pounds | Green beans; trimmed |
| 1 | medium | Onion; sliced |
| Green onions; to garnish | ||
Directions
THE SAUCE
THE VEGETABLES
SAUCE: Heat 1 cup of the water and add peanut butter, stir and allow to cook for 10 minutes, stirring to prevent sticking, then set aside.
Put the oil into the saucepan, then add the onions and cook for 5 minutes together. Add all the other sauce ingredients, and the rest of the water (2½ cups) and the peanut sauce. Stir well and simmer for 20 minutes.
VEGETABLES: Peel the plantain, and slice and fry in hot oil until brownish on both sides. Drain on paper towels. Put the butter (or margarine) into a pan, on a moderate heat, saute the carrots, beans and onions for 15 minutes, then serve the vegetables onto plates with the plantains, pour the sauce over the vegetables and garnish with green onions.
Source: Caribbean and African Cooking, by Rosamund Grant Typos by: Karen Mintzias