During graduate school, my neighboors introduced me to global cuisine that has inspired a love of colorful, authentic foods. In honor of my time in Kenya, I even devised an entire Thanksgiving menu based on African cuisine. Here, the Peanut Sauce blends sweet and spicy and rocks with soba noodles, on top of polenta, grits, ugali, or scooped up in CORN tortillas.
Blend/puree: 1/2 can of diced tomatoes, 3 cloves of garlic, a tablespoon of red chili flakes. Once this is blended stir in 1/2 Cup of water and 1/8 cup of MISO. Blend/puree again….then add 1/4 Cup of peanut butter (I use chunky) and blend up again. At the end, add a few splashes of hot sauce…heat pan and saute 1/2 onion in 2 TBL of olive oil until translucent…pour your sauce over it and add in the remaining 1/2 can of tomatoes. Bring to a boil, and then simmer for 15