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 (Dutch East Indies). 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).