yield: 4 1/2 cups
#2 1/2 can TOMATO SAUCE, use best quality (3 1/2 cups)
cup LEMON JUICE, bottled
cup WHITE ONION, very finely chopped
Tbs. GARLIC POWDER
Tbs. CRUSHED RED PEPPER (Pilli-pilli)
KEEP refrigerated in covered container.
SERVE as a relish in a bowl.
1. When used with seafood add 1/4 cup grated horseradish. An excellent cocktail
2. Add 2 oz. (1/4 cup) dry red wine for a gourmet sauce for bland meats.
3. Add 1/2 cup finely chopped fresh tomatoes as they do in some parts of
Pilli-Pilli is the little red hot pepper of
which graces most tables there. It is much like the crushed red pepper used to
pep up Italian spaghetti and other continental dishes. Used as it is in
discretion, a small amount does add zing to many dishes.
Although we have toned it down by the addition of tomato sauce, lemon juice and
onion, it is still necessary to use it with care.
Yield: 8 portions
In a one gallon pot that has a tight cover:
cup YELLOW ONIONS coarsely chopped in
Tbs. PEANUT OIL until soft but not brown
ADD two (2) 2.5lb [two 2 and 1/2 pound] CHICKENS
(fryers), cut in half and in half again —
COVER tightly and simmer for 15 minutes.
BLEND 12 oz. PEANUT BUTTER with 1 quart WATER
POUR over the chicken when smooth and cook for 10 minutes.
SEASON 4 MEDIUM SWEET POTATOES, peeled and
cut in half, with
Tbs. SALT and
tsp. BLACK PEPPER
ADD to the chicken and simmer for 15-30
minutes or until both done.
COOK 2 lbs., RAW SPINACH separately only until spinach breaks down and is still
COOK 1 lb. WHITE RICE separately using package directions.
SIMMER 8 EGGS very gently until hard cooked. Peel.
cup RICE on dinner plate.
PEELED EGG at the side of rice,
SWEET POTATO HALF
cup COOKED SPINACH
Tbs. PEANUT BUTTER GRAVY over the chicken
SPRINKLE 1 Tbs. CHOPPED PEANUTS over the chicken
and sweet potato.
SERVE CONDIMENTS in bowls at the side as follows:
CHOPPED AVOCADO, PILLI-SAUCE and SHREDDED COCONUT