0 SALSA DE MANI - PEANUT SAUCE

Apart from being a total and hopeless peanut addict (or should I say freak?!), I am very fond of South American food and of anything exotic that'll spice up my daily life. That's why I decided to broaden my horizon to the amazing joys of latino cooking and test a new recipe which I had been drooling over since a few months...

I'm a big fan of Brazil's tantilizing cuisine and Mexico's mouthwatering cuisine, but I have never ventured into the realm of Ecuadorian cusine before, although, many times, I have been tempted to do so while surfing on Laylita's (USA) wonderful foodblog (see link).

While trying to find a different way of serving chicken legs and a dish that would contain achiote/annatto, I stumbled upon a recipe for "Salsa De Mani" (from Ecuador, but also Peru), a hearty peanut sauce that is quite versatile and can be served in various manners.

"Salsa de Mani" is easy to make and really delicious. The pungently fresh flavor of coriander, the roundness of peanut butter, the shrapness of onions as well as the warm spiciness of cumin blend perfectly well with the slightly bitter, earthy, musky and flowery taste of ground achiote/annatto seeds which also contributes to the sauce's flashy color.

"Salsa De Mani" is far from being bland and boring! It is a mellow and gorgeous vegetarian sauce that will delight you tastebuds without shocking them!

~ Salsa De Mani ~
Recipe Laylita at "Laylita's Blog" (USA) and adpated by Rosa @ Rosa's Yummy Yums 2009.

Ingredients:
3/4 Cup (214g) Peanut butter (unsweetened)
1/2 Cup White onion, finely diced
1 1/2 Tsps Ground cumin
1/2 Tsp Garlic powder (optional)
1 tsp Ground achiote (annatto)
1 Cup (240g/ml) Milk
2 Tbs Peanut oil, vegetable oil or butter
1 Hard-boiled egg, finely chopped
2 Tbs Cilantro, finely chopped
4 Tbs White onion, finely minced or sliced
Salt, to taste

Method:
1. Mix the peanut butter with 1/2 cup of milk to help dissolve the peanut butter.
2. Heat the butter or oil to prepare a refrito, add the onion (1/2 cup), achiote (annatto), cumin, garlic powder and salt. Cook until the onions are soft.
3. Add the peanut butter and peanut butter/milk mixture, as well the remaining 1/2 cup of milk.
4. Stir well and let simmer for about 10 minutes, over low heat.
5. Add the chopped hard-boiled egg, cilantro, and onions. Salt to taste.
6. Serve warm.

Remarks:
This sauce is traditionally made with fresh roasted peanuts instead of store-bought peanut butter, but this is a quick and easy way to prepare "Salse De Mani". However, if you wish to make your own peanut butter, then use salted roasted peanuts that you'll blend into a smooth paste.

Serving suggestion:
This delicious peanut sauce is best served together with Ecuadorian llapingachos (potato cakes/patties), fried or boiled potatoes, boiled yucca, hard-boiled eggs, pasta (spaghetti, noodles, penne, etc...), vegetables of all kinds as well as with meats (pork, chicken, turkey, ostrich and beef).

***************

~ Sauce Au Cacahuètes ~
Recette par Laylita de "Laylita's Blog" (USA) et adaptée par Rosa @ Rosa's Yummy Yums 2009.

Ingrédients:
3/4 de Tasse (214g) Beurre d'arachide (non-sucré)
1/2 de Tasse d'Oignons blancs, finement hachés
1 1/2 CC de Cumin en poudre
1/2 CC d'Ail en poudre (en option)
1 CC de Roucou (annatto) moulu
1 Tasse (240g/ml) de Lait
2 CS d'Huile d'arachide, végétale ou de beurre
1 Oeuf cuit dur, finement haché
2 CS de Coriandre fraîche, finament hachée
4 CS d'oignons blancs, finement hachés ou coupés
Sel, à volonté

Méthode:
1. Bien incorporer 1/2 tasse de lait à la pâte d'arachide afin de détendre cette dernière.
2. Chauffer l'huile ou le beurre et ajouter l'onion (1/2 tasse), le roucou (annatto), le cumin, l'ail en poudre et le sel, puis cuire jusqu'à ce que les oignons soient translucides.
3. Ajouter le mélange lait/pâte d'arachide ainsi que le reste du lait.
4. Bien mélanger et laisser mijoter 10 minutes, à feu doux.
5. Ajouter l'oeuf cuit dur haché, la coriandre et les 4CS d'oignons hachés.
6. Servir chaud.

Remarques:
Traditionnellement, cette sauce est faite avec des cacahuètes grillés et non avec du beurre d'arachide. Cette version est rapide est facile, mais si vous le désirez, vous pouvez faire vore propre purrée avec des cacahuètes grillées (salées) que vous passerez au mixer afin d'obtenir une pâte onctueuse.

Idées de présentation:
Cette délicieuse sauce peut être servie avec des llapingachos écuadoriens (galettes de pommes de terre), des pommes de terres rôties ou cuites à l'eau, avec du manioc cuit à l'eau, des oeufs cuits durs, des pâtes (spaghetti, nouilles, penne, etc...), ainsi qu'avec toutes sortes de légumes et/ou avec de la viande (porc, poulet, dinde, autruche et boeuf).