Gadogado with baby potatoes, homemade peanut sauce and fried egg

Clean the potatoes, cut into quarters and cook for 10 minutes until tender. Drain.

Remove the stem infeed from the string beans and halve the beans in width. Cut the halves lengthwise into thin strips of ½ inch thick.

Cook the beans 5 minutes. Drain and let drain well.

For the peanut sauce, cook the coconut milk, peanut butter, ginger syrup, sambal and ketjapmarinadein a saucepan and bring to a boil while stirring over a high heat.

Turn down the heat and simmer for 2 minutes. Stir occasionally.

Clean the lime and cut in 2 parts per person. Heat the oil in a frying pan and fry a fried egg per person.

Divide the new potatoes, string beans, red cabbage and bean sprouts over the plates. Place the eggs on top and spread the cassava and lime slices over the plates.

Serve the peanut sauce separately.