1. PEANUT BUTTER CHICKEN CURRY
500g chicken leg meat, cubed
2 tbsp meat curry powder
salt and pepper to taste
50ml palm cooking oil or Carotino
2 red onions, chopped
2 garlic cloves, chopped
2 red chillies, chopped (or chilli powder to taste)
1 stem lemongrass, smashed
250ml plain tomato sauce
2 kaffir lime leaves, crushed
3-4 tbsp peanut butter
kaffir lime leaves, finely shredded
In a mixing bowl, combine chicken and curry powder, season to taste with salt and pepper. Keep in the refrigerator for at least 1 hour.
In a skillet or wok, heat the oil over high heat.
Brown chicken in batches to avoid overcrowding and set aside. Turn the heat to low and cook the onions, stirring now and then, for 1 minute.
Add the garlic, chillies and lemongrass and cook for another 30 seconds.
Add tomato sauce, water, kaffir lime leaves and peanut butter, and simmer for 5 minutes. Add the chicken and simmer for around 10 minutes or until the chicken is fully cooked.
Garnish with mint and shredded kaffir lime leaves before serving with cooked rice, flat bread, or crusty bread.
2. VEGAN CHOCOLATE PEANUT BUTTER SOFT CENTRE CAKE
100g all-purpose flour
5g baking powder
60g caster sugar
50ml palm cooking oil
75g unsweetened dark chocolate, melted
75ml soy milk
1 drop vanilla essence
60g peanut butter
Preheat the oven at 180°C. Sieve flour and baking powder together.
In a mixing bowl, combine the sugar and oil. Add in melted chocolate. Whisk in soy milk.
Add flour mixture to the chocolate mixture.
Fill 2/3 of the muffin mould (use silicone moulds for easy removal of the muffins).
Add 1 teaspoon of peanut butter and cover with more batter.
Bake 12 to 15 minutes in the oven or until the top cracks.
Remove from oven and serve warm.
3. PEANUT BUTTER HUMMUS
250g canned chickpeas, drained (save the water from the can)
4 tbsp palm cooking oil
2 tbsp peanut butter
2-3 garlic cloves, chopped
2 tbsp lemon juice or to taste
3 tbsp chickpea water (from the can) as necessary
Salt and pepper to taste
palm cooking oil
sumac, paprika or cumin powder
In a food processor or blender, combine all the ingredients. Process until smooth, adding chickpea water as necessary to move the blades. It can be processed until silky-smooth or keep it chunky if you prefer it that way. Season to taste. Keep refrigerated.
To serve, remove from the fridge 10 minutes before and place hummus in a bowl. Using the back of a spoon, make a well in the middle and drizzle all over with oil.
Sprinkle sumac or paprika around the rim. Serve with toasted flatbread or bread. Can also be used as sandwich filling.