Wednesday, January 27, 2010

African Peanut Stew

Day 18: Groundnuts are Good

So since I started this endeavor I have had on my mind that I wanted to do something involving peanut butter and sweet potatoes. The inspiration for this is a dish called Veggie Groundnut from a favorite local spot Pan Africa Market. I used to work around the corner from this place and it is so good, Jay used to walk the 10 minutes walk from his office to mine to join me for lunch. When he does he always orders the veggie groundnut which is, served over rice, comprised of sweet potatoes, carrots, and bell peppers lathered with a peanut sauce. I looked through my various cookbooks for an African Peanut Soup and found nothing. It wasn't until my friend Eva sent me a recipe found on that I reinvigorated my search. I found another recipe on a fat free vegan website (fat free my ass - it has peanut butter... but whatever), that seemed to fit the bill. I, of course, altered it a bit to suit. Of course this is more of a stew than a soup, but I decided that was allowable:

African Peanut Stew

2 tbsp canola oil
1 medium yellow onion, diced
2 jalapeno peppers, minced
3-4 cloves garlic. minced
1 tbsp fresh ginger, minced
2 tsp cumin
1 tsp coriander
1 tsp red pepper flakes, more if desired
1/4 tsp cinnamon
1- 28 oz can diced tomatoes, in juice
2 large sweet potatoes, peeled and cut into 1 in cubes
2 cups chickpeas, cooked
3 cups vegetable broth
1/2 cup natural peanut butter
2 cups frozen green beans
salt and pepper to taste

In a soup pot heat canola oil over medium heat. Cook onions and jalapenos for 5-6 minutes until onions are translucent. Add garlic, ginger, cumin, coriander, cinnamon, and red pepper flakes and cook for 2 minutes to release aromas. Add tomatoes, sweet potatoes, chickpeas, broth and peanut butter. Stir thoroughly. Bring to a slow simmer and cook 30-40 minutes until potatoes are soft. Add green beans and cook until heated through. Salt and pepper to taste. If you like a spicier dish you can always add more red pepper flakes. Serve over brown rice or quinoa.

Jay's review:

4.5 yums (out of 5)! One of the best stews ever!