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
