I've used this recipe for years. It originally came from THE WILD VEGETARIAN COOKBOOK. Stevia used to be difficult to find, but now there is TruVia available in most grocery stores and it's a Stevia based product! Use this sauce as a marinate or for dipping. It's good with crusty breads, all kinds of meats, and veggies as well.

Sassafras Peanut Sauce

You can cook nearly anything in this Caribbean sauce to impart a peanut-coconut flavor, with the sassafras adding an even more exotic touch.

2 tbs. peanut oil
2 red onions, chopped
3 large cloves of garlic, chopped
1 cup toasted peanuts, finely-chopped
1 cup coconut milk
1/2 cup water
3 tbs. lime juice
1/2 tsp. sassafras root bark (cambium) or cinnamon, ground
1/2 tsp. salt
1/4 tsp. liquid stevia

1. Saute the onions and garlic in the peanut oil 10 minutes.
2. Add the remaining ingredients, bring to a boil, reduce the heat to low, and simmer 10 minutes.
3. Puree in a blender or food processor if you prefer a smoother sauce (optional).
Serve hot or at room temperature. You can cook vegetables or tofu in this sauce, or pour it over previously-cooked food.

My grandfather was from Danville ILL, he used sassafras with many things. I will give this a try, thanks.