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Ingredients Edit

Directions Edit

  1. Mix the peanut butter in a bowl of 3 cups hot tap water.
  2. Stir until the peanut butter is well mixed, then set aside.
  3. In another bowl, mix onions, garlic, and pepper with the tomato paste.
  4. Heat the oil strongly in a large sauce pan (small bits of onions should sizzle immediately when thrown in the oil) and add the tomato paste mixture, stirring the mess rapidly.
  5. Sauté for a minute or two before adding the adding the tomato sauce and watered down peanut butter to the sauce pan.
  6. Add the bouillon and hot red pepper as you bring the sauce to a boil (water may need to be added if the sauce starts out too thick).
  7. Reduce heat and cover so sauce can simmer.
  8. Cook for about 30 minutes.
  9. You will know the sauce is ready when oil separates out and float on top of the mixture in pools (sauce will end up very thick).
  10. When finished, cool the sauce, spoon of excess oil if desired and put it in the fridge until the following day!.
  11. The flavor is much nicer after allowing it to sit overnight.
  12. Serve on the rice, potatoes, cous-cous, etc.
  13. Any type of shredded meat can be added to this sauce at the beginning of the simmering state.

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