Dutch West Indian Peanut Sauce Food

BOKA DUSHI (DUTCH WEST INDIAN CHICKEN KEBABS)

Steps:

• Combine first 7 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.
• Prepare grill.
• Remove chicken from bag and discard marinade. Thread chicken strips onto 18 (8-inch) skewers (soaked if wooden).
• Place kebabs on grill rack coated with vegetable oil; grill 2 minutes on each side or until done. Serve with prepared Peanut Sauce.
• To make the Peanut Sauce: Combine broth and peanut butter in a small saucepan; cook over low heat 5 minutes or until smooth, stirring with a whisk. Pour peanut butter mixture into a bowl; stir in the remaining ingredients. Serve at room temperature.

DUTCH WEST INDIAN PEANUT SAUCE

Steps:

• 1. Combine the onion, garlic, and sambal ulek in a mortar and pound to a smooth paste with the pestle or process in a blender or mini chopper. Transfer the mixture to a nonreactive heavy saucepan and stir in the peanut butter, Tamarind Water, 2 tablespoons sweet soy sauce, 2 tablespoons vinegar, and 3/4 cup water.2. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer, uncovered, until dark and well flavored, about 5 minutes, adding water as necessary to obtain a thick but pourable sauce. Remove from the heat and taste for seasoning, adding sweet soy sauce or vinegar as necessary the sauce should be highly seasoned.3. Serve warm or at room temperature. The sauce will keep, tightly covered in the refrigerator, for up to 3 days.Makes about 2 cups