Recipe - Vegetables With Cream Cheese Sauce

THE SAUCE
3 One half cup Water
3 tablespoon Natural peanut butter
2 tablespoon Cooking oil
1 md Onion; chopped
4 md Tomatoes; peeled, chopped
1 tablespoon Tomato puree
One half Green pepper
One half teaspoon Allspice
One fourth teaspoon Thyme
Scotch Bonnet pepper
to taste
One half teaspoon Paprika
1 Vegetable stock cube
crumbled

THE VEGETABLES
2 Yellow plantains
Peanut oil; for frying
1 tablespoon Butter (or margarine)
2 Carrots; cut lengthwise,
then into thin sticks
One half pound Green beans; trimmed
1 md Onion; cut or sliced up
Green onions; to garnish

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 One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini