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` way back into ancient history, certainly as far back into recorded history as pharonic Egypt, and potentially, even further back. Having said that, sadly, these old records were just very basic hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe in existence, according to historians are a few tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a man called Apicius created a few documents describing recipes enjoyed by the Romans. In his works, Apicius recounts how the roman meals were separated into appetizers, entrees and desserts, something that is very familiar to us today. Aspicius also tells us how the ancient cooks used many herbs and spices, including a few that will be familiar to modern cooks such as thyme, mint and dill. Later, in the fifteenth century, knights returning from the crusades brought us many foods and herbs from Arab cooking, such as coriander, parsley, and basil. These new spices and herbs led to an outbreak in books on cookery, some of which are now in private libraries. The arrival of television brings us cooking programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes like the ones you can find on our site. |
We hope you enjoy this African Ribs With Peanut Sauce recipe.
