Tahitian Tea Dip

I made this dip intending it to be Thai, but my friend, Anh Nguyen-Tuong kept misnaming it as a "Tahitian Dip" or a "Tea Dip". In honour of his inability to remember the name of this dish, I call it the Tahitian Tea Dip.

Ingredients:

• Red onions
• Peanuts
• Shredded coconut
• Garlic
• Ginger
• Habañeros or Green Chillies
• Dhania seeds
• Cinnamon sticks
• Shredded Parmesan cheese

• Heat some oil. Dice one red onion well and saute till soft.
• Dice the habañeros well. Clear some space in the pan and saute the chillies in the space. After some time mix them all up.
• In a blender, add about 2 tablespoons of dhania seeds, 4 cloves of garlic, a finger of ginger and a stick of cinnamon. Add about 2 cups of salted peanuts (unsweetened peanut butter works just as well) and some water. Blend the mixture well.
• Reduce heat to medium and pour peanut mix into onions. Mix well. Fold in shredded coconut and parmesan cheese. Garnish with shredded basil or lemon juice.
• Serve with chips or over French bread, or use as gravy (with water) for cooking vegetables or chicken.