Friday, July 23, 2010
West African Groundnut Stew (vegan)
Not quite the type of recipe you'd expect to be posted on a sunny, summer afternoon, but the warm, aromatic and delicious spices of my very favorite stew/soup ever seem to me to fit with the hot and vibrant day. When I first tried this stew, a friend made it for me for dinner at her home. I was blown away by the excitement in my mouth and warm exuberance in my stomach. Sweet potatoes, ginger and garlic, a kick of pepper and spices, and the unexpected and unusual mixture of tomatoes and peanutbutter made me fall in love with this extraordinary dish, and I am sure it will do the same to you! :)
West African Groundnut Stew
(author unknown- if you know, please inform me so I can credit them)
1T canola oil
1 med onion
1 red or yellow pepper, diced
2 cloves garlic, minced
2 t minced fresh ginger
1 cayenne or serrano chile, seeded and diced
2 c water
2 c tomato juice (I sometimes mix tomato paste and water)
1 14oz can stewed or diced tomatoes (preference)
2 c sweet potato, diced
1 T dried parsley
1 1/2 t dried thyme
1 1/2 t cumin
1 1/2 t sea salt
1/2 c chunky peanutbutter
2 c shredded spinach or chard
1. Saute onion, pepper, garlic, ginger, and chile in oil 4-5 minutes.
2. Add water, tomato juice, tomatoes, sweet potato, and spices. Simmer 25 minutes over medium-low heat. Stir occasionally until potato is very tender.
3. Aggressively stir in peanutbutter.
4. Add spinach or chard and return to simmer, stirring frequently.
5. Remove from heat and let stand 5-10 minutes.
The recipe suggests serving over couscous or rice, but I prefer it with a crusty, fresh ciabatta instead. Enjoy! :)