Vegetables With Peanut Sauce |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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VEGETABLES WITH PEANUT SAUCE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Boyd Estate in Dallas, Texas in 1987. Ingredients:
3-1/2 cups water |
3 tablespoons peanut butter |
2 tablespoons cooking oil |
1 medium white onion chopped |
4 medium tomatoes peeled and chopped |
1 tablespoon tomato puree |
1/2 green pepper |
1/2 teaspoon allspice |
1/4 teaspoon thyme |
1 scotch bonnet pepper |
1/2 teaspoon paprika |
1 vegetable stock cube crumbled |
2 yellow plantains |
peanut oil for frying |
1 tablespoon butter |
2 carrots cut lengthwise then into thin sticks |
1/2 pound green beans trimmed |
1 medium white onion sliced |
green onions to garnish |
Directions:
1. Heat 1 cup of the water then add peanut butter then stir well and allow to cook 10 minutes.
2. Stir constantly to prevent sticking then set aside.
3. Put oil into saucepan then add onion and cook 5 minutes together.
4. Add tomatoes, tomato puree, pepper, allspice, thyme, scotch bonnet, paprika and stock cube.
5. Stir in remaining water and peanut sauce then stir well and simmer 20 minutes.
6. Peel the plantain and slice then fry in hot oil until brown on both sides.
7. Drain well on paper towels.
8. Put butter into a pan on a moderate heat then sauté carrots, beans and onions for 15 minutes.
9. Serve vegetables on plats with plantains then pour sauce over top and garnish with green onions.
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