Thursday, September 26, 2013

African Peanut Stew


It was the kind of day that merited a warm hearty stew: crisp and cool with the scent of autumn in the air. We spent the better part of the morning apple-picking as a family. I think my three-year old ate more than he picked, but that's to be expected! :-) We loaded bushels of apples into our car, turned on the heater, and headed home for some lentil soup. Later that afternoon, though, my daughter wanted to help me make something for dinner. She's actually been begging to make a really spicy salsa for her daddy, but we've put a delay on that project due to some jalapeño juice in the eye. But, I digress. She did a fantastic job carefully slicing and deseeding two jalapeño peppers for this fantastic stew.

The flavors are quasi African, and oh so delicious together. Especially when served over brown rice. There are many variations to this stew but this is the one I really enjoy. 

Ingredients

1 Tb. olive oil
1 large sweet potato, peeled and cubed
2-3 cloves garlic, minced
1 medium white or yellow onion, diced
1/2 green or red bell pepper, diced
2 jalapeño peppers, seeded and chopped (see below for substitution ideas)
32 oz. vegetable or vegetarian chicken style broth
1 can black beans, drained and rinsed
1 can diced tomatoes, with juice
1/4 cup quinoa, rinsed
1 tsp. cumin
1 tsp. salt
1/3 cup smooth peanut butter
1/3 cup coconut milk
Handful fresh cilantro, coarsely chopped (opt.)

Instructions

Saute sweet potato, garlic, onion, bell pepper, and jalapeno peppers in olive oil over medium high heat until vegetables begin to soften. Add broth, beans, tomatoes, cumin and salt and bring to a boil. Reduce heat and simmer about 20 minutes or until sweet potatoes and quinoa are completely cooked. Add peanut butter and carefully stir to incorporate. It should melt into the stew and begin to thicken slightly. Add coconut milk and cilantro and continue to cook for just a few minutes more. 

Serve and enjoy! This yields about 4 healthy servings. 

Substitution / Add-in Ideas:
My aunt Carol gave me a similar recipe that included diced zucchini. You would just add it at the beginning with the rest of the vegetables. 

She also uses prepared salsa instead of jalapenos and canned tomatoes. I've used a can of Rotel Tomatoes and Green Chilies and eliminated the jalapenos, but it was really very spicy. 





2 comments:

  1. Thank you, Sandra! It is one of our favorites. I hope you enjoy!

    ReplyDelete