[CH] hot peanut sauce
raincrone@juno.com
Thu, 29 Mar 2001 22:40:55 -0500
> make hot peanut sauce
> by merely heating creamy peanut butter (or throwing some roasted and
> salted peanuts and some chile oil in a blender and
>adding as much ground cayenne as suits my taste
> and maybe some malty ale for thinning if necessary.
You might like this African one. This is the kind many
West Africans seem to put on damn near everything. Over steamed millet,
it is to lunch in many places there sort of what a burger and a coke is
here. Over chicken or vegetables or both, it's dinner. I like it
slathered over rice with veggies or fruit, or drizzled over vegetarian
mock-chicken patties, or just over plain brown rice, millet, wholegrain
pasta, barley or kasha.
All amounts are approximate. Habanero is lovely here, but so is cayenne,
cascabel or what you will.
Fry a large diced onion in a very little oil till golden.
Blenderize with:
1/2 to 2/3 c. peanut butter
1 banana
1/2 to 1 tsp. powdered ginger
A pinch of ground coriander seed (optional)
Powdered or flaked chiles to taste
A splash of unsweetened apple juice OR soy sauce
(optional, but either is good.)
About 1 c. tomato juice (you won't taste this--it just
balances the other flavors. Red Gold is best
because it isn't oversweet.)
Keeps about 3 days, refrigerated--but be warned, when it goes off, it
goes fast, and then it ferments, so don't cap the container tightly. It
freezes fine.
Keep on rockin',
Rain
@@@@
\\\\\\
________________________________________________________________
GET INTERNET ACCESS FROM JUNO!
Juno offers FREE or PREMIUM Internet access for less!
Join Juno today! For your FREE software, visit:
http://dl.www.juno.com/get/tagj.