Ingredients
- 2 jalapeno peppers
- 2 arrowroot
- 1 onion
- 240 ml boiling water
- 28 gr peanut butter
- 16 ml peanut oil
- 1 gr black pepper
- 1 slice tomato
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.
