Vegetables with Peanut Sauce
Submitted by patsy
West African vegetables with peanut sauce, fried plantains, sautéed carrots, and green beans. Scotch bonnet heat, allspice warmth, and creamy peanut richness in every bite.
YIELD
4 servingsPREP
20 minCOOK
50 minREADY
70 minThis West African-inspired dish brings together sautéed vegetables and golden fried plantains under a rich, simmered peanut sauce that carries serious depth.
The sauce starts with peanut butter dissolved in water, then builds with tomatoes, onions, green pepper, allspice, thyme, paprika, and the fiery punch of scotch bonnet peppers.
On the plate, butter-sautéed carrots, green beans, and onions sit alongside slices of plantain fried until caramelized and golden on both sides.
Pour that thick, spiced peanut sauce over everything and scatter green onions on top.
Chef Tips
- Use ripe yellow plantains, not green ones. Green plantains are starchy and firm; yellow ones are sweeter and caramelize when fried.
- Handle the scotch bonnet carefully and add it whole if you want flavor without overwhelming heat. Chopping it releases the full fire.
- Stir the peanut butter sauce frequently as it simmers. Peanut butter sticks and burns fast on the bottom of the pan.
- Fry the plantain slices in hot oil and resist the urge to flip too early. Let them develop a deep golden crust on the first side before turning.
Ingredients
Directions
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 (2½ 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, sauté 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.
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