This recipe combines a popular Mexican street food called pepihuates (Japanese-style peanuts in a clamato juice with cucumber, tamarind, lime and an herb slightly more pungent than cilantro) with Indian naan and a cucumber chutney. Both cuisines have a few common ingredients: tomato, tamarind, lime, cucumber and peanuts that pack an umami punch. —gr8chefmb
3 as entree or 18 as appetizer
butter [DIVIDED USE]
shelled unroasted peanuts
Clamato juice (in unavailable, substitute 1-3/4 cup tomato juice and 1/4 cup clam juice)
tamarind pulp or paste (can found on international food aisles of most well-stocked grocery stores)
can black beans, rinsed and drained well
seedless cucumber, ends trimmed
finely minced jalapeno
garlic clove, finely minced
finely chopped fresh cilantro [DIVIDED USE]
Preheat oven to 350F. Melt 3 tablespoons butter in a large skillet over medium-high heat; add peanuts. Cook peanuts for 2-3 minutes, or just until nuts start turning golden brown and become fragrant.
Add Clamato juice and tamarind pulp or paste. Cook for additional 3-4 minutes. Whisk together Worcestershire, soy sauce and cornstarch; add to skillet and simmer for 2-5 minutes, or just until sauce thickens and becomes slightly glossy.
Top beans with 2/3 cup of peanut-juice sauce, spreading over beans and leave a 1/2-inch border. Place naan in oven and bake for 10-15 minutes, or until tops are bubbly and bottom is light golden brown.
While naan is baking, coarsely shred cucumber using large holes on a box grater. Place shredded cucumber in a clean kitchen towel and squeeze out excess liquid. Place cucumber in a bowl along with jalapeno, garlic, 1/4 cup cilantro, salt, pepper and zest/juice of one lime; stir to combine. In a separate bowl, combine zest and juice of remaining lime with yogurt.
Remove naan from oven, and cut each into six pieces. Sprinkle cucumber mixture over pizzas and then drizzle with lime yogurt mixture. Top with remaining cilantro. Serve immediately. Makes 18 appetizer servings or serves three as a main course.