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

Related recipes