Friday, August 7, 2009

Groundnut Stew

Groundnut Stew
(West Africa)

2 cups chopped onions
2 tbsp peanut or veg oil
1/2 tsp cayenne
1 tsp fresh garlic, minced
2 cups chopped cabbage
3 cups sweet potatoes, cut in one inch cubes
3 cups tomato juice
1 cup apple or apricot juice
1 tsp salt
1-2 tsp cilantro
2 chopped tomatoes
1 1/2 to 2 cups chopped okra
1/2 cup peanut butter
3-4 ounces of sliced, cooked chicken for EACH meat eater (this recipe is for 6 servings, but you might have veggie ppl in your house)

Saute the onions in the oil for about 10 minutes. Stir in the cayenne and garlic and saute for a few more.
Mix in the juices, salt, sweet potatoes, cilantro and tomatoes. Cover and simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra and cabbage and simmer 5 minutes more.
Stir in the peanut butter and simmer gently until ready to serve. Add more juice or water if stew is too thick.
Just before serving, in a saute pan, stir fry chicken in a little oil over medium high heat until no longer pink, or add already cooked chicken to the meat eater's portion and it will heat on its own.

Serve with rice

Note-- alongside serve any of the following-- hard boiled eggs, chopped scallions, chopped fresh parsley or cilantro, cubed papaya, sliced bananas, mangos, pineapples, or oranges, grated coconut, whole or crushed peanuts.


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