Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------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

Browse by categories