Apr 07 2008
Salsa de mani or peanut sauce
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Published by Laylita at 5:56 pm under All, Quick, Sauces, South America
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:
- Mix the peanut butter with ½ cup of milk to help dissolve the peanut butter.
- Heat the butter or oil to prepare a refrito, add the onion, achiote, cumin and salt, cook until the onions are soft.
- Add the peanut butter and milk mixture, as well the remaining ½ cup of milk.
- Stir well and simmer for about 10 minutes.
- Add the chopped hard-boiled egg, cilantro, and onions.
- Serve warm.
Hi! I just made this sauce and there was a lot left over. I was just wondering if I could freeze it.
Thanks!
Hi Elizabeth, I don’t think that the sauce can be frozen, peanut butter doesn’t freeze well. Sorry.
Hey! I just made this! Had it with Curtido de cebolla!
I have a feeling this recipe, combined with your plantain puree, is the secret to my FAVORITE Cazuela de Camaron. Shrimp Casserole.
I ALWAYS have it at the Ecuadorian restaurant I frequent and am DYING to figure it out so I can make it for myself.
Unless you have a different recipe?
The main difference is that plantain puree for the cazuela uses green plantains, but besides that if you combine the ingredients for the peanut sauce and the puree it is very close to a cazuela. Though I think a variation of the cazuela with sweet plantains would also be very good! I just back from Ecuador and spent a several days at the beach eating so many different dishes made with plantains: cazuela, sango, tigrillo, bolllos de pescado, corviche, bolones, tortillas de verde…I will try to post the recipes soon!