Nigerian Ribs with Peanut Sauce

Ingredients:

1.1 kg port backrib

60 ml oil

200 g onion, minced

700 ml chicken broth

1 tbsp coriander seed, finely crushed

1 tbsp chilli oil

190 g roasted, shelled, peanuts

1 aubergine (eggplant), cubed

Juice of 1 lemon

2 tsp paprika

Salt and black pepper to taste

Cooking Instructions:

Fry the ribs in groundnut 3 tbsp until in a large pot until browned then add the onions and garlic and cook until tender. Add the chicken broth and coriander seeds then season with the salt, pepper and chilli oil. Simmer, covered for 1 hour (or until the ribs are tender). Place the peanuts in a blender with the remaining oil and blend until very finely ground. Add this to the ribs along with the aubergine, lemon juice and paprika. Continue to simmer until the aubergine is tender with occasional stirring. Serve with steamed carrots and green beans.

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