Friday, February 27, 2009
Spicy Peanut Stew
This is a recipe I came across for a standard stew with peanuts. It originates from West Africa, unfortunately I cannot say which country exactly but I am going to research this. Served with millet or rice, it has the traditional hot spices, beloved ground provisions and flavours that many of us of African and Caribbean descent know and appreciate so well.
You can tone down or increase the hotness by reducing or increasing the amount of cayenne as you see fit. If you cannot obtain all the vegetables fresh, use canned ones where possible. You can also use yams or eggplant (aubergine) instead of the sweet potatoes if you like. Enjoy!
2 large onions, chopped
2 garlic cloves, minced
2 tbsp. peanut oil
1 cup (4 oz, 110 g) shelled peanuts
2 large sweet potatoes, cut into small chunks
1 small cabbage, shredded
½ tsp. cayenne pepper
1 tsp. grated root ginger
1 tbsp. fresh cilantro (coriander)
½ cup (4 fl oz, 120 ml) tomato juice
½ cup (4 fl oz, 120 ml) apple juice
3 tomatoes, peeled and chopped
8 oz. (225 g) okra, chopped
4 tbsp. peanut butter
1 tsp. salt
Sauté the onions and garlic in the oil until soft. Add the peanuts, sweet potato and cabbage. Cover the pot and stew gently for about five minutes.
Add the cayenne, ginger, cilantro, juices and tomatoes, and simmer until the cabbage is cooked.
Add the okra. Stir in the peanut butter and salt. Cook for a further 15 minutes, stirring frequently. Add more juice (or water) if the stew becomes too thick.
Makes six portions.