Dutch West Indian Peanut Sauce Recipes

INDIAN PEANUT STEW

Steps:

• Place rice and water in a large saucepan and bring to a boil. Cover, and reduce heat to low. Simmer until rice is tender and water has absorbed, about 30 minutes.
• Heat olive oil in a large saucepan over medium-low heat. Add onion, and cook until soft and golden, stirring frequently. Add garlic and ginger, and cook until fragrant, about 5 minutes. Stir in tomatoes, and season with cayenne pepper. Increase heat to medium, and bring to a gentle simmer. Stir in peanut butter and heat through. The mixture will thicken. Serve over rice.

DUTCH WEST INDIAN PEANUT SAUCE

Steps:

• 1. Combine the onion, garlic, and sambal ulek in a mortar and pound to a smooth paste with the pestle or process in a blender or mini chopper. Transfer the mixture to a nonreactive heavy saucepan and stir in the peanut butter, Tamarind Water, 2 tablespoons sweet soy sauce, 2 tablespoons vinegar, and 3/4 cup water.2. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer, uncovered, until dark and well flavored, about 5 minutes, adding water as necessary to obtain a thick but pourable sauce. Remove from the heat and taste for seasoning, adding sweet soy sauce or vinegar as necessary the sauce should be highly seasoned.3. Serve warm or at room temperature. The sauce will keep, tightly covered in the refrigerator, for up to 3 days.Makes about 2 cups

DUTCH WEST INDIAN PEANUT SAUCE

Steps:

• 1. Combine the onion, garlic, and sambal ulek in a mortar and pound to a smooth paste with the pestle or process in a blender or mini chopper. Transfer the mixture to a nonreactive heavy saucepan and stir in the peanut butter, Tamarind Water, 2 tablespoons sweet soy sauce, 2 tablespoons vinegar, and 3/4 cup water.2. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer, uncovered, until dark and well flavored, about 5 minutes, adding water as necessary to obtain a thick but pourable sauce. Remove from the heat and taste for seasoning, adding sweet soy sauce or vinegar as necessary the sauce should be highly seasoned.3. Serve warm or at room temperature. The sauce will keep, tightly covered in the refrigerator, for up to 3 days.Makes about 2 cups

BOKA DUSHI (DUTCH WEST INDIAN CHICKEN KEBABS)

Steps:

• Combine first 7 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.
• Prepare grill.
• Remove chicken from bag and discard marinade. Thread chicken strips onto 18 (8-inch) skewers (soaked if wooden).
• Place kebabs on grill rack coated with vegetable oil; grill 2 minutes on each side or until done. Serve with prepared Peanut Sauce.
• To make the Peanut Sauce: Combine broth and peanut butter in a small saucepan; cook over low heat 5 minutes or until smooth, stirring with a whisk. Pour peanut butter mixture into a bowl; stir in the remaining ingredients. Serve at room temperature.

DUTCH WEST INDIAN PEANUT SAUCE

Steps:

• Combine broth and peanut butter in a small saucepan; cook over low heat 5 minutes or until smooth, stirring with a whisk. Pour peanut butter mixture into a bowl; stir in the remaining ingredients. Serve at room temperature. Yield: 3/4 cup (serving size: 2 tablespoons) NUTRITION PER SERVING CALORIES 60(63% from fat); FAT 4.2g (sat 0.7g,mono 2g,poly 1.3g); PROTEIN 2.9g; CHOLESTEROL 0.0mg; CALCIUM 9mg; SODIUM 301mg; FIBER 0.8g; IRON 0.4mg; CARBOHYDRATE 3.8g