west african peanut stew
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When my daughter was in grad school, she found a similar recipe in the Houston paper. I loved it and asked for the recipe. What she gave me was a bit different from the original, and I've changed it a little myself. Also: my son was in a school play and parents were encouraged to bring a meal for the actors during tech week so they could continue to rehearse without leaving for supper. I brought this. Unfortunately, it looks kind of unappealing. Some students were "brave" and tried it, others passed it up. Most who tried it liked it, my son was mortified at my choice. Too bad!
yield
8 serving(s)
prep time
20 Min
cook time
20 Min
method
Stove Top
Ingredients For west african peanut stew
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1 Tbspolive oil
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1 conion, chopped
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2 mdsweet potato, peeled and diced
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2 clovegarlic, minced
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14 ozdiced tomatoes with green chiles*
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1 tspginger, grated (i use jarred ginger)
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1 mdred bell pepper, chopped
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4 cvegetable broth
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1 cpeanut butter, chunky or smooth
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1 smzucchini, sliced
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salt and pepper to taste
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chopped peanuts for garnish
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parsley or cilantro sprigs for garnish
How To Make west african peanut stew
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1Heat oil in soup pot. Add onions, sweet potatoes, red pepper and garlic. Stir over medium-high heat until onions have softened.
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2Add tomatoes, broth and peanut butter. Stir together and cook over medium heat for about 10 minutes. Add zucchini, cook for another 5 minutes. If the stew is too thick, add extra broth.
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3* NOTES: A) Instead of tomatoes, use equivalent amount of salsa. Mild, medium, or hot is your choice. B) Use a hotter variety of pepper or use part red pepper and part jalapeño.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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