Ingredients
-
1
-
1
-
1 - 2
-
1 1/2
-
1
-
2
-
2 - 3
-
1
-
1/2 - 1
-
1
-
1/2
-
-
1 - 2
-
3 - 4
-
1/2 - 1
Directions
West African Peanut Stew, Variations of peanut (or groundnut, as they are locally called) soups and stews are eaten across West Africa I adapted this recipe from several different cookbooks + my own preferences Savory, spicy, filling, healthy and quick to make! Omit the chicken for a vegan version and/or feel free to add in more vegetables (yams, eggplant, or squash could be good, I think) *NOTE* If possible, try to use Recipe #13953 if you don’t have berbere on hand Cayenne is an acceptable substitute, but really doesn’t do the dish justice like Berbere would Even just adding a pinch or two of the different spices in the Berbere mix would suffice!, This was surprisingly delicious! After awhile the peanut butter flavor was overwhelming, but I would still make it again!
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Steps
|
1
Done
|
Heat the Oil in a Medium Saucepan. Add the Onions, Garlic and Ginger; Cook Until the Onion Is Translucent. Add the Chili Pepper(s), Heat For Several More Minutes. |
|
2
Done
|
Add the Chicken, Turmeric, Berbere, and Cloves. Cook Over Medium Heat Until the Chicken Is Done. |
|
3
Done
|
Add the Tomatoes, Grated Carrot and Any Other Vegetables You Want to Use. Cook For 5 More Minutes, Stirring Occasionally. |
|
4
Done
|
Add the Water or Broth to the Saucepan and Bring to a Boil. Add the Peanut Butter and Reduce Heat to Medium-Low. Stir Well For 5-10 Minutes, or Until the Peanut Butter Dissolves. Add the Sugar and Lemon/Lime Juice (if Using). Taste, and Adjust Any Ingredients to Taste. Simmer For 5-10 Minutes Longer. Serve Hot With Toasted Bread. |
