West African Groundnut Stew
Yield
4 servingsPrep
60 minCook
30 minReady
90 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
sweet potatoes, or yams
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 3 | each |
garlic cloves
minced |
|
| 3 | tablespoons |
ginger
grated |
|
| 2 | tablespoons |
coriander
|
|
| ½ | teaspoon |
cayenne pepper
|
|
| 1 | medium |
onions
chopped |
|
| 2 | medium |
tomatoes
chopped |
|
| 4 | cups |
eggplant
|
*
|
| ½ | cup |
stock
|
|
| 1 | cup |
zucchini
|
|
| 2 | each |
green bell peppers
chopped |
|
| 2 | cups |
tomato juice
|
|
| ½ | cup |
peanut butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
sweet potatoes, or yams
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 3 | each |
garlic cloves
minced |
|
| 45 | ml |
ginger
grated |
|
| 3E+1 | ml |
coriander
|
|
| 2.5 | ml |
cayenne pepper
|
|
| 1 | medium |
onions
chopped |
|
| 2 | medium |
tomatoes
chopped |
|
| 946 | ml |
eggplant
|
*
|
| 118 | ml |
stock
|
|
| 237 | ml |
zucchini
|
|
| 2 | each |
green bell peppers
chopped |
|
| 473 | ml |
tomato juice
|
|
| 118 | ml |
peanut butter
|
|
Directions
Boil the potatoes until they are just tender.
Sauté the garlic and ginger with the spices for 1 minute and then add the onion.
Sauté for a few minutes longer.
Add tomatoes, eggplant and a splash of the water.
Simmer for 10 minutes.
Add the zucchini and peppers and simmer for 20 minutes.
Drain the potatoes, mash roughly and add to the stew.
Add the juice and peanut butter.
Stir well. Simmer for 5 to 10 minutes.
Serve on rice or millet and garnish with pineapple or banana slices.
