| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetables, Vegetarian, Sauces |
4 |
Servings |
INGREDIENTS
| 3 1/2 |
c |
-Water |
| 3 |
tb |
Natural peanut butter |
| 2 |
tb |
Cooking oil |
| 1 |
md |
Onion; chopped |
| 4 |
md |
Tomatoes; peeled, chopped |
| 1 |
tb |
Tomato puree |
| 1/2 |
|
Green pepper |
| 1/2 |
ts |
Allspice |
| 1/4 |
ts |
Thyme |
|
|
Scotch Bonnet pepper to taste |
| 1/2 |
ts |
Paprika |
| 1 |
|
Vegetable stock cube crumbled |
| 2 |
|
Yellow plantains |
|
|
Peanut oil; for frying |
| 1 |
tb |
Butter (or margarine) |
| 2 |
|
Carrots; cut lengthwise, then into thin sticks |
| 1/2 |
lb |
Green beans; trimmed |
| 1 |
md |
Onion; sliced |
|
|
Green onions; to garnish |
INSTRUCTIONS
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 (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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