We can’t tell you how glad we are that the Dutch had the good sense of importing this creamy heaven on earth from their former colony, Indonesia. A staple Dutch and Dutch Caribbean condiment, but us yu’i Kòrsou tend to be highly protective over our Sòus di Pinda recipe.
Honestly, it doesn’t matter much, because you can’t really go wrong… Pour or drizzle over french fries, satay, salad, noodles, rice… dip in some bread… Just perfect.
½ cup of peanut butter
½ cup of more of water
¼ teaspoon onion powder
¼ teaspoon cumin
¼ teaspoon garlic powder
¼ teaspoon curry powder
¼ teaspoon hot pepper (sambal*) or crushed chili peppers
3 tablespoons ketjap manis*
salt and pepper to taste
Place peanut butter and water in a saucepan and stir over gentle heat until mixed. Add all other ingredients. The sauce should be a thick, pouring consistency. Adjust seasoning if necessary.
* Available at specialty stores and local grocery stores.
Source: Recipes from the Jewish Kitchens of Curaçao, recipes compiled by the Sisterhood of Mikvé Israel – Emanuel (2006).
We Love this Pinda Sauce . it’s Lovely
Hi Carolina! I visited Curacao this past summer on a family vacation and fell in love with the Island and food. One night I ventured out on my rented scooter and ended up at a baseball game. There was a food truck there and I got these amazing ribs that were covered in this delicious sauce. Do you think it was the peanut sauce? I also ate at the Seaside resturant next to my resort and had what I think was the same sauce in mayo on my fries. I feel in love with that sauce and am just wondering if this is it.
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