CHARMAINE’S MAKATAAN “KARKOER” JELLY
1 medium shamba, peeled, seeded and diced
500 ml (¾ pt) water
500 g (1 lb) groundnut (peanut) paste
salt or sugar to taste
Boil the shamba in the water until cooked thoroughly. It should be very soft, ready to mash. Drain away excess water. Stir in the groundnut (peanut) paste. Mash both thoroughly to form a creamy, smooth paste.
Depending on your taste, add sugar or salt to make it sweet or savory. Serve hot or cold as a lunch. When cold, it sets to a jelly-like mass.
Source: Charmaine Mai Brayden Mataga
