3/4 cup NAFI'S Peanut/Tomato (buy now) 

1tablespoons soy sauce   

2 tablespoon fresh lime juice    

8 3/4- to 1-inch-thick loin lamb chops  

 

 

Prepare barbecue (medium-high heat). Whisk together first 3 ingredients in small saucepan.

Brush about 5 tablespoons of sauce over both sides of chops. Reserve remaining sauce.

Grill chops to desired level( about 4 minutes per side for medium-rare). Place 2 chops on each of 4 plates.

Bring remaining sauce to simmer. Drizzle over lamb and serve.

 

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1 large sweet potato, peeled and cubed into 1-inch pieces    

1 large eggplant, peeled and cubed into 1-inch pieces   

1 pound of spinach  

2 cloves garlic, 1large red onion thinly chopped.

3 tablespoons of natural peanut butter.

2 cups of vegetable stock or water    

2 tablespoon NAFI'S Peanut/Tomato(buy now)   

1 teaspoon sea salt  

3 1/2 tablespoon olive oil 2 cups fresh crushed tomatoes.

 Bay leaves.

1 teaspoon of lemon juice

1 teaspoon Balsamic vinegar

1 teaspoon brown sugar   

 

Pour the oil into a large skillet set over medium heat.  Add the garlic and red onion and saute until slightly brown. Add balsamic vinegar, stir. Add  Tomatoes and bay leaves, stir and add vegetable stock or water. Add sweet potatoes  and eggplants and let cook until soft. Remove from the pan and set aside.

Add peanut butter and NAFI'S Peanut/Tomato + lemon juice & brown sugar to the pan. Simmer while stirring gently until Peanut butter is incorporated, whisk if necessary for a smooth texture. Add spinach. and let cook in the mixture for two minute. Place the sweet potatoes and eggplant back into the sauce. Mix & Serve with Quinoa or brown rice or Bulgur wheat. Sprinkle with parsley or chives.

 

 

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8-9 medium sized fish fillet, washed

3 table spoons of NAFI'S Peanut/Tomato(buy now) 

juice of one lemon

salt to taste

1 1/4 tablespoon vegetable oil or peanut oil

few bay leaves 

 

Combine garlic paste, lemon juice and NAFI'S Peanut/Tomato in a flat dish. Apply this marinade lightly to the fish pieces and keep aside for 20-30 minutes. 2 Heat oil in a non-stick pan, add few bay leaves, place the marinated fish and fry for 14-15 minutes on low to medium flame.  Once its nicely browned, flip over gently to the other side and roast fish for another 10-12 minutes till browned. 4 Serve hot  with lime or lemon wedges.  

 

 

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Stir all these gorgeous veggies in a sweet and spicy vinaigrette made with  1/2 teaspoon of NAFI'S Peanut/Tomatoe(buy now) ,1 teaspoon balsamic vinegar and 1 table spoon olive oil, and a few drops of fresh lemon juice ... voila!..

 

 

 

 

 

 

 

 

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6 to 8 garlic cloves    

2 bay leaves    

2 tablespoons salt    

3 to 4 quarts water    

1 1/2 pounds yucca (washed, peeled, and sliced into thick fries)   

 vegetable oil for frying  

 

In a saucepan , combine garlic, bay leaves, salt, and water.  Bring the mixture to a boil.  Add the Yucca, reduce the heat to medium, and simmer until yucca is tender, but not sticky or falling apart, about 30 minutes. Drain the yucca on paper towels. When cool enough to handle, pat the yucca dry.  In a fryer or deep skillet, heat the oil to 375 degrees.  Fry the yucca until golden, drain on paper towels, sprinkle with salt, and serve hot with a beautiful salad and this delicious dipping sauce:    

 

1/2 cup olive oil, warmed    

3  garlic cloves peeled, crushed and finely chopped    

1 small red onion, finely diced

3 tablespoons NAFI'S peanut/tomato.(buy now)

2 chives, finely chopped    

juice of 1 lemon   

2 teaspoon of natural peanut butter.  

salt to taste 

 

Saute garlic and red onion in olive oil, until slightly brown, add NAFI'S condiment. Stir over medium heat. Add lemon juice. Lower heat and add peanut butter and water. Blend thoroughly over low heat and cover to allow peanut butter to melt. Whisk  for a smooth result and serve with the fries. Add chives.

 

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