*  Exported from  MasterCook  *
 
                        VEGETABLES WITH PEANUT SAUCE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables                       Vegetarian
                 Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----THE SAUCE-----
    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
                         -----THE VEGETABLES-----
    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
 
   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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