Ingredients
-
2
-
1
-
1/4
-
1/4
-
1
-
1
-
1/2
-
1/2
-
-
-
-
-
-
-
Directions
African Peanut Dipping Sauce, This recipe comes from the Moosewood Restaurant It is a great dip for grilled, roasted, and deep-fried vegetables, as well as strips of roasted chicken Great for parties and snacking! It stores well, up to 2-3 weeks in the fridge, just reheat and serve!, This stuff is practically a beverage at my house 🙂 Like the West Africans who eat it as a staple, I love it over cooked millet, with or without veggies, fruit, chickpeas or a fried egg on top It doesn’t keep all well, though, so I tend to freeze half of each batch it freezes fine , You can sub unsweetened applesauce for the apple juice and plain tomato sauce/crushed tomatoes for the tomato juice; if the sauce comes out too thick for you, add a little water I also amp the ginger up and the cayenne _way_ up, and I don’t bother with the fancy stuff–ordinary tomato juice and regular peanut butter are fine Finally, I usually but not always blenderize the sauce till smooth
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Steps
|
1
Done
|
In Saute Pan, Cook Onions Until Tender. |
|
2
Done
|
Add Cayenne, Ginger, Mashed Banana, and Saute, Stirring Frequently. |
|
3
Done
|
After Five Minutes, Add the Juices. |
|
4
Done
|
Simmer For 10 Minutes More, Before Stirring in the Peanut Butter. |
|
5
Done
|
Serve Warm. |
