1 sm Onion, diced

1 tb Peanut oil

1 md Tomato, sliced thin

2 ea Jalapeno peppers, roasted,

-- seeded & minced 2 tb Peanut butter

1 c Boiling water

2 ts Arrowroot

1/4 ts Black pepper

In a skillet, fry onion in peanut oil. Add tomato & jalapeno & cook 10 minutes, till soft. In a bowl, stir peanut butter, water &

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.