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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 3 tablespoons - olive oil
  • 2 cups - sweet potatoes, peeled, cubed
  • 2 teaspoons - salt
  • 1 1/2 cups - onion, chopped
  • 1 cloves - garlic, minced
  • 1 1/2 cups - small red beans, cooked
  • 3 cups - vegetable stock or broth
  • 1 cups - red pepper, chopped
  • 1 - green or poblano chile pepper, roasted, peeled, seeded, diced small
  • 1/2 - habanero pepper, seeded, chopped finely (optional)
  • 1 cans - diced tomatoes, 14.5 oz.
  • 1 1/2 teaspoons - grated fresh ginger
  • 1/2 teaspoons - ground cumin
  • 1/4 teaspoons - black pepper
  • 3 tablespoons - creamy peanut butter
  • 3 tablespoons - dry roasted peanuts, chopped
  • 1 - lime, cut into wedges
  • Directions:

    In a sauté pan add 2 tablespoons olive oil and the sweet potatoes. Season with salt and cook 2-3 minutes until the potatoes begin to caramelize. In a large pot, heat oil over medium heat and sauté onion and garlic until soft. Add sweet potatoes, beans, stock, peppers, chilies, tomatoes, ginger and spices. Bring to a boil, then cover and cook on low until vegetables are tender (about 35-40 minutes).
    Place 1/4 cup of the stew stock in a small bowl, add peanut butter and whisk until smooth. Add mixture back into stew and stir. Serve in bowls.
    Sprinkle with chopped peanuts. At the table, squeeze in the lime juice.

    Brief Description

    Peanut butter gives this stew some unexpected depth.

    Main Ingredient:

    sweet potatoes

    Category:  Soups

    Cuisine:  African

    Prep Time: 20 min
    Cook Time: 45 min

    Notes

    Per serving: 171 calories, 20g carbohydrate, 0 mg cholesterol, 1g fat, 6g protein, 1,535mg sodium.

    Source

    Essence Magazine

    Posted By:

    farrhah

    Posted On:

    July 17, 2013

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