Vegetables With Peanut Sauce

Recipe Ingredients

		The Sauce
3 1/2 cups	829ml	- water
3 tablespoons	45ml	Natural peanut butter
2 tablespoons	30ml	Cooking oil
1 tablespoon	15ml	Onion - chopped (medium)
4 tablespoons	60ml	Tomatoes; peeled - chopped (medium)
1 tablespoon	15ml	Tomato puree
1/2		Green pepper
1/2 teaspoon	2.5ml	Allspice
1/4 teaspoon	1.3ml	Thyme
		Scotch bonnet pepper - - to taste
1/2 teaspoon	2.5ml	Paprika
1		Vegetable stock cube - - crumbled
		The Vegetables
2		Yellow plantains
		Peanut oil - for frying
1 tablespoon	15ml	Butter - (or margarine)
2		Carrots; cut lengthwise - - then into thin sti
1/2 lb	227g / 8oz	Green beans - trimmed
1 lb	454g / 16oz	Onion - sliced (medium)
		Green onions - to garnish

Recipe 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

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