| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Sauces, Vegetables, Vegetarian | 4 | Servings |
INGREDIENTS
| 3 1/2 | c | Water |
| 3 | T | Natural peanut butter |
| 2 | T | Cooking oil |
| 1 | Onion, chopped | |
| 4 | Tomatoes, peeled chopped | |
| 1 | T | Tomato puree |
| 1/2 | Green pepper | |
| 1/2 | t | Allspice |
| 1/4 | t | Thyme |
| Scotch Bonnet pepper | ||
| to taste | ||
| 1/2 | t | Paprika |
| 1 | Vegetable stock cube | |
| crumbled | ||
| 2 | Yellow plantains | |
| Peanut oil, for frying | ||
| 1 | T | Butter, or margarine |
| 2 | Carrots, cut lengthwise | |
| then into thin sticks | ||
| 1/2 | lb | Green beans, trimmed |
| 1 | Onion, sliced | |
| Green onions, to garnish |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 236
Calories From Fat: 143
Total Fat: 16.5g
Cholesterol: <1mg
Sodium: 281.6mg
Potassium: 630.1mg
Carbohydrates: 20.2g
Fiber: 6.1g
Sugar: 9.5g
Protein: 6g