Peanut Butter Sauce

This recipe was served to us by my friend, Margaret, in Brisbane.
2 ozs 50 gms creamed coconut
1/4 pt 150 mls hot water
4 ozs 125 gms crunchy peanut butter
1 tsp demerara sugar
2 tsp soya sauce
1/2 tsp chilli powder
1 tsp finely chopped onion
Melt the coconut in the hot water. Stir in the peanut butter, chilli powder, sugar, soya sauce and onion. Stir until well combined.
Serve over a mixed bean or chickpea salad.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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