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African Ribs with Peanut Sauce
2 1/2 lb Pork backrib
1/4 c Oil
1 c Onion -- minced
3 c Chicken broth
1 tb Coriander seed -- finly crushed
Chili oil 1 6 1/2 ounce
1 Eggplant -- cubed
Juice 1/2 lemon
Steamed carrots and green beans
2 ts Paprika
cn Roasted shelled peanuts
Broil ribs till brown. Heat 3 tbls oil in large pot. Saute onion and
garlic until tender. Add chicken broth and coriander seeds. Season to
taste with salt,pepper, chili oil. bring to boil. Add ribs, then
simmer covered, 1 hour or until ribs are tender.
Place peanuts in blender with remaining 1 tbls oil. Blend until finely
ground. Add toribs along with eggplant, lemon juice and paprika.
Simmer until eggplant in tender stirring occasionally. Adjust salt
and pepper to taste. Add green beans and carrots before serving or
serve vegetables alongside with stew.
Note: 1/2 cup creamy peanut butter may be substituted for roasted
peanuts. Stir into sauce after eggplant is cooked.
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