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
We are able to read the history of `recipes` far back into ancient history, certainly as far as pharonic Egypt, and possibly even further. However, generally, these ancient cook books were just primitive hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to academics is a collection of tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. As we move into The time of the romans around 25BC a roman called Apicius created a collection of documents detailing recipes prepared by wealthy roman citizens. In his publication, he recounts how the meals were divided into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. Aspicius describes how the early Romans used a good variety of spices and herbs, including some familiar names for example thyme, rue and parsley. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and spices from Arab countries, including spices such as basil and rosemary. These new foods and spices prompted a surge in manuscripts on food, many of which still exist in academic collections. By the advent of the 20th century, cookery books are highly popular as a result of more people being able to read, more spare time and having more disposable income. The revolution that is television gave us TV cooks and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes such as those found on this site. |
We hope you enjoy this African Ribs With Peanut Sauce recipe.
