Ms Betterhome

Super-Easy African-style Peanut Sauce
January 17, 2010, 12:09 pm
Filed under: food, vegan eating | Tags: , ,

From one of my favourite cookbooks – Sundays at the Moosewood Restaurant.

This is a great, savoury way to use up an over-ripe banana. Aside from the banana & onion, it’s basically a ‘pantry’ sauce, although I find it’s tastier with fresh ginger & chilli.  Minus the chilli, i imagine it would be very kid-friendly. It’s good on steamed veggies & grains; on grilled tofu or tempeh; on a veggie burger; as a dip or spread; in stir-fried noodles…you name it. It keeps VERY well, but gets very thick when cold. It thins down when re-heated. I’ve copied the recipe faithfully, but added my notes in brackets.

Peanut Sauce

Yields 4 cups

2 cups chopped onions
1 tablespoon peanut oil
(or any vegetable oil)
1/4 teaspoon cayenne or other ground dried chiles (or chopped fresh chilli if you have it)
1/4 teaspoon ground ginger
(finely chopped fresh ginger is great, too)
1 very ripe banana, mashed
1 cup tomato juice
(I sometimes use a heaped  tablespoon of tomato paste in a cup of warm water)
1/2 cup apple or apricot juice
1/2 cup peanut butter
1/2 teaspoon salt (or to taste)

Sauté the onions in the oil until translucent. Mix in the cayenne, ginger, and mashed banana and sauté, stirring often, for 5 minutes. Add the juices and simmer for 10 minutes. Stir in the peanut butter and salt to taste. Keep the peanut sauce warm on a heat diffuser until ready to serve.

Make a double batch of peanut sauce and refrigerate the leftovers. Peanut sauce will keep refrigerated for two to three weeks. Reheat gently before serving.


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