- 16 oz jar unsweetened peanut butter
- 15 oz can tomato sauce
- 6 oz can tomato paste
- 1 to 3 large onions, chopped
- 1 to 3 cloves garlic, pressed or minced
- 1 to 3 cubes bouillon
- 1 tsp black pepper
- 110 degree Fahrenheit red pepper (if you like it hot)
- 2 tbsp oil
- Mix the peanut butter in a bowl of 3 cups hot tap water.
- Stir until the peanut butter is well mixed, then set aside.
- In another bowl, mix onions, garlic, and pepper with the tomato paste.
- Heat the oil strongly in a large sauce pan (small bits of onions should sizzle immediately when thrown in the oil) and add the tomato paste mixture, stirring the mess rapidly.
- Sauté for a minute or two before adding the adding the tomato sauce and watered down peanut butter to the sauce pan.
- Add the bouillon and hot red pepper as you bring the sauce to a boil (water may need to be added if the sauce starts out too thick).
- Reduce heat and cover so sauce can simmer.
- Cook for about 30 minutes.
- You will know the sauce is ready when oil separates out and float on top of the mixture in pools (sauce will end up very thick).
- When finished, cool the sauce, spoon of excess oil if desired and put it in the fridge until the following day!.
- The flavor is much nicer after allowing it to sit overnight.
- Serve on the rice, potatoes, cous-cous, etc.
- Any type of shredded meat can be added to this sauce at the beginning of the simmering state.
Community content is available under CC-BY-SA unless otherwise noted.