2 1/2 lb pork backrib
1/4 cup oil
1 cup onion -- minced
3 cup chicken broth
1 tbsp coriander seed -- finly
1 crushed
1 salt, pepper
1 chili oil
1 6 1/2 ounce
1 eggplant -- cubed
1 juice 1/2 lemon
1 steamed carrots and green
1 beans
2 tsp paprika
1 can roasted shelled peanuts
Directions
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.
Recipe By :
From: Ladies Home Journal- August 1991
Servings: 1 servings
African Ribs With Peanut Sauce Recipe brought to you by Recipe Ideas
Categories: Meat; Sauce
The History of Recipes
It is possible to track the history of written recipes far back into the far past, in fact as far back into recorded history as the early Egyptians, and maybe further still. Having said that, mostly, these old records were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
Later on, in The time of the romans around 25BC a roman called Apicius created a number of documents showing how to cook the recipes prepared by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the Roman chefs used a wide range of aromatic flavors, including a few that are still present in modern kitchens such as basil, fennel and dill. Later, in the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from the holy lands, including coriander, parsley, and rosemary. The introduction of these new foods and spices led to an outbreak in cookery books, the majority of which are kept safe in academic collections. By the time we get to the 1900s, cookbooks were starting to become popular due to better eduction, people having more spare time and having more disposable income. |
We hope you enjoy this African Ribs With Peanut Sauce recipe.
