Jan 14 2009
Recipe: West African Peanut Stew
Peanuts (or groundnuts) are used often in African cuisine, usually pureed into pastes like peanut butter and added as a thickener to soups, stews and sauces. This soup is bursting with veggie goodness in the form of sweet potato, pepper, and spinach. The peanut butter ups the protein, while the ginger and chili give it nice warming heat for a cold January day.
West African Peanut Stew
1 tablespoon vegetable oil 1 medium onion, diced 1 yellow, red or orange bell pepper, seeded and diced 2 cloves minced garlic 2 teaspoons minced fresh ginger 1 chili pepper, seeded and minced (jalapeno works well) 3 cups water 1 can diced tomatoes 1 tablespoon tomato paste 1 medium sweet potato, peeled and diced 1 1/2 teaspoons dried thyme 1 1/2 teaspoons ground cumin 1/2 teaspoon salt 1/4-1/2 cup chunky peanut butter 2 cups fresh shredded spinach, or 3 cubes of frozen spinach chopped fresh parsley to serveHeat the oil over medium heat in a large saucepan. Add the onion, pepper, garlic, ginger and chili and cook, stirring, for 5 minutes. Add the water, tomatoes, tomato puree, sweet potato, thyme, cumin and salt and bring to a simmer over medium-high heat. Reduce the heatand cook for 25-30 minutes until the potatoes are tender, stirring occasionally.
Add the peanut butter and stir until it is blended. Add the spinach and return to a gentle simmer over medium-high heat, stirring frequently. Remove from heat and stir in the fresh parsley.
Ladle the stew into bowls and serve on its own or with rice or couscous.
*adapted from 150 Vegan Favourite by Jay Solomon
will try this out for sure
I’ve never had anything like this before, but it sounds really good.
Karen
http://gardendiva.today.com/
It sounds delicious! Thanks for the recipe.