Categories: Vegetables, Vegetarian, Sauces 
      Yield: 4 servings 
  
---------------------------------THE SAUCE--------------------------------- 
  3 1/2 c  -Water                            1/2 ts Allspice 
      3 tb Natural peanut butter             1/4 ts Thyme 
      2 tb Cooking oil                              Scotch Bonnet pepper 
      1 md Onion; chopped                           -- to taste 
      4 md Tomatoes; peeled, chopped         1/2 ts Paprika 
      1 tb Tomato puree                        1    Vegetable stock cube 
    1/2    Green pepper                             -- crumbled 
 
-------------------------------THE VEGETABLES------------------------------- 
      2    Yellow plantains                         -- then into thin sticks 
           Peanut oil; for frying            1/2 lb Green beans; trimmed 
      1 tb Butter (or margarine)               1 md Onion; sliced 
      2    Carrots; cut lengthwise,                 Green onions; to garnish 
  
  SAUCE: Heat 1 cup of the water and add peanut butter, stir and allow to 
  cook for 10 minutes, stirring to prevent sticking, then set aside.  Put the 
  oil into the saucepan, then add the onions and cook for 5 minutes together. 
  Add all the other sauce ingredients, and the rest of the water (2 1/2 cups) 
  and the peanut sauce.  Stir well and simmer for 20 minutes. 
   
  VEGETABLES: Peel the plantain, and slice and fry in hot oil until brownish 
  on both sides.  Drain on paper towels.  Put the butter (or margarine) into 
  a pan, on a moderate heat, saute the carrots, beans and onions for 15 
  minutes, then serve the vegetables onto plates with the plantains, pour the 
  sauce over the vegetables and garnish with green onions. 
   
  Source: Caribbean and African Cooking, by Rosamund Grant Typos by: Karen 
  Mintzias