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Description Edit

Senegal is the Peanut capital of the world. It is therefore fitting to serve peanuts in some form at your Senegalese dinner.

Ingredients Edit

Directions Edit

  1. In a 2-quart saucepan:
  2. Immerse 1 14-oz. can evaporated milk in boiling water to cover and continue boiling for 20 minutes.
  3. Chill the can thoroughly for several hours with a 2-quart bowl and egg beater.
  4. Whip the chilled evaporated milk in the cold bowl with the cold egg beater.
  5. Add: 4 Tbs. lemon juice and 1/2 cup Sugar.
  6. In a 3 quart bowl, combine: 1 cup Peanut butter with 1 can condensed milk and 1/4 cup milk
  7. Fold the whipped mixture carefully into the Peanut butter mixture, until smooth.
  8. Pour into freezer trays or into a 6-cup mold and freeze.

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