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    You are in: Home / Recipes / African Peanut Dipping Sauce Recipe
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    African Peanut Dipping Sauce

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Sue Lau's Note:

    This recipe comes from the Moosewood Restaurant. It is a great dip for grilled, roasted, and deep-fried vegetables, as well as strips of roasted chicken. Great for parties and snacking! It stores well, up to 2-3 weeks in the fridge, just reheat and serve!

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    Units: US | Metric


    1. 1
      In saute pan, cook onions until tender.
    2. 2
      Add cayenne, ginger, mashed banana, and saute, stirring frequently.
    3. 3
      After five minutes, add the juices.
    4. 4
      Simmer for 10 minutes more, before stirring in the peanut butter.
    5. 5
      Serve warm.

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    Ratings & Reviews:

    • on July 01, 2008


      An interesting and tasty combination of flavors. I did a rustic version, with ground peanuts and finely chopped apples and tomatoes rather than juice. I also used sweet onion. We scooped it up on crackers. The kids really enjoyed this until they knew what it was, then they looked pretty doubtful but still couldn't stop eating.

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    • on June 30, 2008


      Made half a recipe - and wish I had made more! Really different but found it was one I really liked - it went well with chicken. Did add the optional cayenne which gave it zing. Delicious as I knew a Moosewood recipe would be.

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    • on June 22, 2008


      This was really tasty and different! I served it with fried cauliflower for a little snack today. We enjoyed it very much. Made for ZWT4 for the Tastebud Tickling Travellers.

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    Read All Reviews (4)


    Nutritional Facts for African Peanut Dipping Sauce

    Serving Size: 1 (948 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 304.6
    Calories from Fat 178
    Total Fat 19.8 g
    Saturated Fat 3.9 g
    Cholesterol 0.0 mg
    Sodium 315.1 mg
    Total Carbohydrate 27.4 g
    Dietary Fiber 4.1 g
    Sugars 15.5 g
    Protein 9.6 g

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