1 onion 1 tb peanut oil 1 slice tomato 2 jalapeno peppers 2 tb peanut butter 1 c boiling water 2 arrowroot 1/4 ts black pepper
Instructions
arrowroot into a smooth paste. Add peanut paste to skillet. Sprinkle with pepper. Makes 1 cup. Serve drizzled over teff cakes. Will keep in fridge for 1 week.