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Vegetables With Peanut Sauce

Ingredients
 


THE SAUCE

3 tbsp natural peanut butter
2 tbsp cooking oil
1 medium onion, chopped
4 medium tomatoes, peeled, chopped
1 tbsp tomato puree
1/2 green pepper
1/2 tsp allspice
1/4 tsp thyme
1 scotch bonnet pepper - to taste
1/2 tsp paprika
1 vegetable stock cube - crumbled

THE VEGETABLES

2 yellow plantains
1 peanut oil, for frying
1 tbsp butter (or margarine)
2 carrots, cut lengthwise, - then in
1/2 lb green beans, trimmed
1 medium onion, sliced
1 green onions, to garnish



 
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Preparation
 
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 (2 1/2 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

 

 
Servings:
4


 

 

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