Ingredients
-
1
-
1
-
2
-
1 - 2
-
1 1/2
-
1/2
-
3/4
-
1/4
-
1 1/2
-
1 1/2
-
1/4
-
-
1
-
1/2
-
Directions
African Peanut and Squash Stew, Delicious and different lots of protein and flavour – no meat!, Great recipe! used pinto beans instead of black-eyed peas, and vegetable broth instead of water, otherwise followed fairly precisely, increasing amounts to adjust to the large squash I was using (5 1/2 cups of kabocha) We have a large squash harvest, and i will definitely be making this again , Great recipe! used pinto beans instead of black-eyed peas, and vegetable broth instead of water, otherwise followed fairly precisely, increasing amounts to adjust to the large squash I was using (5 1/2 cups of kabocha) We have a large squash harvest, and i will definitely be making this again
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Steps
|
1
Done
|
Heat the Oil in a Large Saucepan Over Medium Heat. |
|
2
Done
|
Add the Onion, Cover, and Cook, Stirring a Few Times, Until Softened, About 5 Minutes. |
|
3
Done
|
Stir in the Garlic, Chiles, Ginger, Brown Sugar, Cinnamon, and Cumin and Cook For 1 Minute. |
|
4
Done
|
Add the Squash and Stir to Coat With the Spices. |
|
5
Done
|
Add 1 Cup of the Water and Salt and Pepper to Taste. |
|
6
Done
|
Bring to a Boil, Then Reduce the Heat to Low. |
|
7
Done
|
Put the Peanut Butter in a Small Bowl and Slowly Add the Remaining Cup Water, Stirring Until Smooth. |
|
8
Done
|
Stir the Peanut Butter Mixture Into the Stew, Cover, and Simmer Until the Vegetables Are Tender, About 30 Minutes. |
|
9
Done
|
Allow 10 Minutes Before the End of the Cooking Time, Add the Black-Eyed Peas and Peanuts and Simmer Until Heated Through. |
|
10
Done
|
Before Serving, Taste to Adjust the Seasonings. |
