African Peanut Stew
I kept reading about this stew believed to be from West Africa and knew I had to try it. African Peanut Stewcontains two surprising ingredients - peanut butter and sweet potatoes, which makes this dish absolutelydelicious. I tried various recipes and came up with this combination. You could make this ahead and let theflavors meld before you serve. You can serve it as a soup or serve over rice. If using fresh made unsalted stock,add ½ tsp salt when you add stock and taste for seasoning later.
Servings: 8
Calories: 326kcal
Ingredients
- 1 Tbs olive oil
- 1 large onion diced
- 1/2 tsp cumin
- 1 red bell pepper diced
- 1 jalapeno chile stemmed, seeded & minced
- 2 garlic cloves minced
- 1 Tbs gingerroot grated
- 4 cups vegetable or chicken stock
- 1 14.5- ounce can crushed or diced tomatoes
- 1 bay leaf
- 1 pound yams peeled and cut into 1/2" cubes
- 1 15- ounce can black beans drained and rinsed
- 1/4 cup peanut butter
- 1/2 cup peanuts roughly chopped
- 2 Tbs chopped fresh parsley leaves
- salt to taste
Instructions
- Heat olive oil in a soup pot on low heat, add the onion and cook until translucent. Add cumin and stir until fragrant. Then add in the bell pepper, jalapeno, garlic and ginger. Cook for a minute.
- Add in stock, tomatoes, bay leaf and yams. Bring to a boil, then turn to low and simmer until yams are tender, about 15 minutes.
- Add in beans, then remove 1/2 cup liquid from the pot to a small bowl. Stir the peanut butter into the broth until smooth and then return this mixture to the pot. (Don't miss this step.) Season with salt and pepper, Remove the bay leaf and serve, garnishing with the peanuts and parsley.
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
Nutrition
Calories: 326kcal