Salsa de mani or peanut sauce

This delicious peanut sauce is a must have sauce for Ecuadorian llapingachos or potato patties, but is also very good on top of boiled yuca, boiled potatoes, as well as with other vegetables and meats. The sauce is traditionally made with fresh roasted peanuts instead of store bough peanut butter, but this is quick and easy way to prepare the sauce.

Ingredients:

¾ cup peanut butter (unsweetened)

½ cup finely diced white onion

1 tsp cumin

1 tsp ground achiote

1 cup milk

2 tbs peanut oil or butter

1 hard-boiled egg, finely chopped

1 tbs finely chopped cilantro

3 tbs finely minced or sliced white onions

Salt to taste

Preparation:

  1. Mix the peanut butter with ½ cup of milk to help dissolve the peanut butter.
  2. Heat the butter or oil to prepare a refrito, add the onion, achiote, cumin and salt, cook until the onions are soft.
  3. Add the peanut butter and milk mixture, as well the remaining ½ cup of milk.
  4. Stir well and simmer for about 10 minutes.
  5. Add the chopped hard-boiled egg, cilantro, and onions.
  6. Serve warm.
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