Friday, May 19, 2006

Groundnut Stew

Here's a recipe I created for one of my cooking classes. One of the ladies who took the class actually lived in Africa for several years and said it was great, but the authentic thing has more peanuts/peanut butter. This was high in fat enough, but if you want to go all out, add more peanut butter!

Groundnut Stew

-4 TBSP Extra Virgin Olive Oil
-1 TSP Thyme
-1 TSP Coriander
-1 TSP Cumin
-2 Onions
-2 Serrano Chiles
-10 Cloves Garlic
-1 Green Pepper
-1 Red Pepper
-1 Yellow Pepper
-2 Yams (6 cups diced)
-2 carrots
-1 quart Stock or 2 Bouillon cubes and 4 cups water
-28 oz can Tomatoes
-3/4 Cup Peanut Butter (Natural is best)
-1 29 oz can Kidney Beans
-1 TSP Onion Powder
-1 TSP Garlic Powder
-Salt/Pepper to taste
-Water if needed
-1-2 cups Cilantro
-Juice of 3 limes
-Hot Sauce at the table
-Mango Chutney at the table
-Yogurt or Sour Cream or Tofu Sour Cream at the table

-In a large, heavy bottomed soup pan warm oil, Spices, Chiles, Garlic, Red
Yellow and Green peppers until nice a fragrant. Add yams, Carrots, Stock, Tomatoes, Peanut Butter, Onion Powder, Garlic Powder and Beans and bring to a boil. Turn heat down, cover and cook for around 45 minutes adding water as needed and stirring occasionally. Taste and adjust seasoning. Just before serving stir in Cilantro and limejuice. Serve over brown rice with a good quality hot sauce, mango chutney and yogurt or sour cream at the table.

This will serve 8 hungry people as a main dish.

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