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Uses for "salsa de mani"???

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After returning from a vacation to Ecuador, I decided to try my hand at some Ecuadorian cooking this weekend. Part of this was llapingachos (potato patties) and the peanut sauce that often goes on top of them. The sauce was basically onions, achiote, cumin, peanut butter, milk, and fresh cilantro.

The recipe made a HUGE quantity, and now I'm left with a big old bowl of the peanut sauce. I don't think it will keep for that long, and am wondering if anyone has some creative ideas of what else I can use this sauce for? It's pretty thick, and is not at all sweet.

I did think maybe I could put it over noodles and tofu -- it doesn't have what I think of as an 'Asian peanut sauce flavor,' but it might work anyway. Any other ideas?

Oh, and to make it more of a challenge -- I don't eat meat :)

Thanks, in advance.

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  1. When you say "meat" do you mean animal flesh in general? I ask because my ex MIL, who was from Ecuador, used to make a fish stew with a peanut sauce and plantains, and that sauce sounds like it would work well in a similar context. Perhaps bake some fish with it and serve with some additional fresh cilantro and lime?

    1 Reply
    1. re: inaplasticcup

      Yes they commonly add peanut butter (or ground peanuts and a bit of milk) to soups in Ecuador. Since the flavorings in the sauce are compatible with ones used in their soups, it could be used that way.

      The association between that sauce and the potato cakes is so strong that it is hard to imagine using it another way. But I think it would keep in the fridge for at least a week.

    2. might make a good dipping sauce for tostones...or a topping for sweet potatoes?

      1. You can always modify it to give it more of an Asian twist. Try adding hoisin, ginger, and chilies. Or finely minced lemongrass, crushed red pepper flakes, and a dash of fish sauce. Or a drizzle of sesame oil would go nicely with the peanut sauce and give it an Asian flair. Toss it with noodles, tofu, bean sprouts. Garnish with crushed peanuts and a squeeze of lime.

        1. Nap it over hard boiled eggs. Use as a dip with crudités. Make a chowder by diluting with vegetable broth and add diced, cooked carrots, onion and potatoes.