Peanut And Scallion Relish Recipes
ROASTED CARROTS WITH YAJI SPICE RELISH
A fragrant combination of dried spices and aromatics, yaji, also known as suya spice, is as ubiquitous as salt and pepper in homes across Northern Nigeria and West Africa more broadly. Often used to cure meats and finish other dishes, the spice blend is made depending on taste and access to ingredients, so the recipe can range from home to home and vendor to vendor. Common among blends is the addition of a warming chile powder, ground ginger (although fresh is used in some cases) and pulverized peanuts. Here, a basic yaji spice blend is incorporated into a fresh, piquant relish of scallions, lemon zest and juice as a finish to liven up roast vegetables.
Provided by Yewande Komolafe
Categories vegetables
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Toss the carrots with 2 tablespoons oil, and season lightly with salt. Spread in an even layer on 2 baking sheets and roast until vegetables are tender and caramelized in spots, about 40 minutes, rotating sheet pans once halfway through the cooking process.
- As the carrots roast, make the relish: Grate the ginger into a large bowl and add the sliced scallions. Zest 1 lemon over the bowl, and squeeze in the juice from 1½ lemons. (Reserve the other half for serving.) Stir to combine. Add the remaining 2 tablespoons oil. Stir in the roasted peanut oil (if using), the yaji spice, paprika and parsley. Stir to combine,then taste and adjust the seasoning if necessary.
- While the vegetables are still warm, gently toss in the large bowl to coat with the relish. Transfer to a platter, and scatter the toasted peanuts over the top. Serve with reserved lemon half, if you like.
ROASTED PEANUT RELISH
It seems I'm always making this zesty salsa packed with peanuts and fruit. And I've passed on the recipe too many times to count. -Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 4 cups.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first seven ingredients. Add the jicama, apple, cucumber, red pepper, cherries if desired and onions; toss to coat. , Cover and refrigerate for at least 2 hours. Just before serving, stir in peanuts. Serve with crackers.
Nutrition Facts :
PEANUT-GREEN ONION RELISH
Provided by Martha Stewart
Categories Nuts & Seeds
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a medium bowl, stir together all ingredients until well combined. Use immediately.
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