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Groundnut Sauce

ethnic, main dish, nuts, sauces

1 small onion, diced
1 tablespoon peanut oil
1 medium tomato, sliced thin
2 each jalapeno peppers, roasted, - seeded; & minced
2 tablespoon peanut butter
1 cup boiling water
2 teaspoon arrowroot
1/4 teaspoon black pepper

In a skillet, fry onion in peanut oil. Add tomato & jalapeno & cook 10 minutes, till soft. In a bowl, stir peanut butter, water & arrowroot into a smooth paste. Add peanut paste to skillet. Sprinkle with pepper. Makes 1 cup. Serve drizzled over teff cakes. Will keep in fridge for 1 week. "Vegetarian Times" December, 1993

Yield: 1 servings

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