Spicy Peanut Stew
Vegetarian Times Issue: May 1, 2007 p.64
“The basis of all African meals is a soupy stew served with a starch,” explains Jessica B. Harris, culinary historian and author of The Africa Cookbook: Tastes of a Continent. This West African version gets its distinctive taste from creamy peanut butter and chile-laced chopped tomatoes.
Directions
- Heat oil in large pot over medium-low heat. Add onion and celery, and cook 5 minutes, or until onion is translucent, stirring occasionally. Stir in ginger and garlic, and cook 5 minutes more, or until vegetables are soft.
- Add potato and tomatoes. Increase heat to medium, and cook 5 minutes, or until sauce is thickened, stirring occasionally.
- Stir in 2 cups water, and season with salt and pepper. Simmer partially covered, 10 minutes. Add squash and cauliflower, and cook 15 minutes more, or until vegetables are tender.
- Whisk together peanut butter and ½ cup warm water in small bowl. Add to stew, and cook 4 minutes, or until thickened, stirring constantly. Spoon over rice, and top with watercress.
ingredient list
Serves 6
- 2 Tbs. olive oil
- 1 medium onion, diced (about 1 cup)
- 1 celery stalk, chopped (about 1/2 cup)
- 1 Tbs. grated fresh ginger
- 2 cloves garlic, minced (about 2 tsp.)
- 1 medium sweet potato, peeled and cut into 1-inch chunks (about 2 cups)
- 1 14.5-oz. can diced tomatoes with chiles
- 1 lb. butternut or acorn squash, cut into 1-inch chunks (about 3 cups)
- 1/2 lb. cauliflower florets (about 4 cups)
- 1/4 cup creamy peanut butter
- 6 cups cooked brown rice
- 1 head watercress, stems removed
Nutritional Information
Per SERVING:
| Calories |
422 |
| Protein |
11g |
| Total Fat |
12g |
| Saturated Fat |
2g |
| Carbs |
71g |
| Sodium |
770mg |
| Fiber |
9g |
| Sugar |
7g |
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