| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Main dish, Sauces, Nuts |
1 |
Servings |
INGREDIENTS
| 1 |
sm |
Onion, diced |
| 1 |
tb |
Peanut oil |
| 1 |
md |
Tomato, sliced thin |
| 2 |
|
Jalapeno peppers, roasted, seeded & minced |
| 2 |
tb |
Peanut butter |
| 1 |
c |
Boiling water |
| 2 |
ts |
Arrowroot |
| 1/4 |
ts |
Black pepper |
INSTRUCTIONS
In a skillet, fry onion in peanut oil. Add tomato &
jalapeno & cook 10 minutes, till soft. In a bowl,
stir peanut butter, water & arrowroot into a smooth
paste. Add peanut paste to skillet. Sprinkle with
pepper. Makes 1 cup. Serve drizzled over teff cakes.
Will keep in fridge for 1 week.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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