from: Eastern Africa | cooking method: boiling-simmering
Ribs & Eggplant in Peanut Sauce
This recipe works well for ribs or any meat that benefits from slow moist-heat cooking.
What you need
- enough oil for frying
- one onion, finely chopped
- two cloves of garlic, minced
- three cups chicken broth or chicken stock, or beef broth or beef stock (or Maggi® cubes and water, or Maggi® sauce and water)
- juice of one lemon
- one teaspoon ground coriander
- salt, black pepper, paprika, and cayenne pepper or red pepper (to taste)
- two to three pounds beef short ribs or pork spareribs
- one eggplant (also called aubergine, or guinea squash), peeled and cubed
- carrots, chopped (optional)
- one cup peanut butter, or one cup fresh peanuts
What you do
- If you are using peanuts (instead of peanut butter), make your own homemade peanut paste:
Remove the peanuts' shells, roast the peanuts on a baking sheet in a hot oven, or in a large skillet on the stove, stirring often, then remove the skins. Place the peanuts in a saucepan, add enough water to partially cover them and bring to a slow boil, stirring often. Reduce heat. Crush peanuts with a potato-masher.
- Heat oil in dutch oven or any large covered pot. Sauté the onion and garlic until the onion is tender. Add the broth or Maggi and water and bring to a boil. Add lemon juice and spices. Add ribs, cover and reduce heat. Simmer for one to two hours or until ribs are nearly cooked. Add vegetables, stir, and continue to simmer for an additional twenty minutes.
- Add peanut butter or peanut paste. Cover and simmer on very low heat until vegetables are tender and meat is done. Use a meat thermometer to check for doneness.
- Serve with Ugali, Rice, or bread.
Peanuts in Africa are used in many recipes.
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