Ribs and Aubergine in Peanut Sauce |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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This recipe comes from Celtnet recipes. Ribs and Aubergine in Peanut Sauce is a traditional East African recipe for a classic stew of beef ribs and vegetables cooked in meat stock that's thickened with peanut butter. Ingredients:
1 onion, finely chopped |
2 garlic cloves, minced |
3 cups chicken or 3 cups beef stock |
1 lemon, juice of |
1 tablespoon ground coriander |
salt and black pepper, to taste |
paprika and cayenne pepper, to taste |
3 -4 lbs beef short ribs or 3 -4 lbs pork spareribs |
1 aubergine, peeled and cubed (eggplant) |
2 carrots, chopped |
1 cup peanut butter |
sufficient oil (for frying) |
Directions:
1. Heat the oil in a large casserole or dutch oven then fry the onion and garlic until the onion is tender.
2. Add the stock, lemon juice and spices then add the ribs, cover the pot and reduce the heat. Simmer for one to two hours or until the ribs are nearly cooked.
3. Add the vegetables, stir to mix, then continue to simmer for an additional 20 minutes.
4. Add the peanut butter at this point and mix to a smooth paste in the stock. Cover and continue to simmer on low heat until the vegetables are tender and the meat is done.
5. Serve with Ugali or rice.
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