Mallow Leaf Peanut Sauce is a modern Fusion recipe (based on a Caribbean original) for a classic peanut and mallow leaf sauce that substitutes the mallow leaf for the original sassafras which can be used as a sauce or as the basis for a stew. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Mallow Leaf Peanut Sauce.
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This is a modern British twist on a classic Caribbean sauce that substitutes dried Common Mallow leaf powder for the sassafras leaves of the original. This makes an excellent base for greens, seafood and meat (or any mix) and echoes similar West African sauces based on Baobab leaves.
Ingredients:
2 tbsp groundnut oil
2 red onions, chopped
4 garlic cloves, chopped
150g peanuts, toasted and finely chopped
250ml coconut milk
125ml water
3 tbsp lime juice
1 tbsp mallow leaf powder
1/2 tsp ground cinnamon
1/2 tsp salt
black pepper, to taste
1 hot chilli, pounded to a paste (optional, but needed for the full Caribbean flavour)
Method:
Add the oil to a pan and use to fry the onion, garlic (and chilli, if using) until softened (about 8 minutes). Stir-in all the remaining ingredients, bring to a boil then reduce to a simmer and cook for about 10 minutes. Take off the heat and process until smooth (if desired).
Either serve as a dipping sauce or use as a sauce base for a whole range of stews. You can cook in this sauce or heat it and pour over previously-cooked food.
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