Sunday, January 10, 2010

West African Peanut Stew

West African Peanut Stew

This stew can change the stereotypical image of vegan food. It’s the newest addition to my list of favorite dishes! Much thanks to Alissa who is an intern at work with her efforts developing this vegan dish and for providing us a sample. It was so good that I went back and begged for seconds and the recipe.

Veggies

It’s not just a vegetable stew, which could sound like plain health food. Complex in flavors and textures, totally whipping a typical beef stew in a fight, it’s spicy, sweet, tart, salty, both creamy and crunchy. What I particularly like about this dish is the combination of tomatoes and peanut butter. I’ve never thought how well they could marry and this is where the sweet, tart, salty and creaminess come from. But truly each ingredient serve a purpose of imparting its own unique flavor and texture to the whole blend of the wonderful dish that none can be left out. It’s very nutritious, full of fiber, vitamins and minerals. It’ll not only keep you warm, but it will also satisfy your stomach for rest of the day. This is the original recipe Alissa shared with me with the modifications I made in parentheses.

Recipe of the Day - West African Peanut Stew


West African Peanut Stew

Ingredients (serves about 6-8):
2 c onions, chopped (used 1 large)
2 Tbsp vegetable oil
1 tsp cayenne powder
2 garlic cloves, chopped
2 tsp ginger, minced
2 c cabbage, chopped (used 4 c savory cabbage)
1 c green bell pepper, chopped (used 2 c which was 1 whole pepper)
3 c sweet potato, peeled, cubed
3 c tomato juice
1 c apple juice
1 tsp salt
2-16 oz cans diced tomatoes in juice
2 c okra, chopped
1/2 c peanut butter (used natural crunchy kind)
Cilantro for garnish

In a large pot, sauté onions in oil for about 8 minutes. Stir in cayenne, garlic and ginger and sauté for 3-4 minutes. Add cabbage, green pepper and cubed sweet potatoes and then cover for 3-4 minutes. Mix in tomato juice, apple juice, salt and tomatoes. Cover and simmer on medium-low heat for about 15 minutes until sweet potatoes are tender. Stir in okra and peanut butter. Simmer on low-heat until ready to serve. If stew is too thick, add water or more juice if desired. Add more spices or salt to taste if desired. Garnish with cilantro and enjoy!

29 comments:

  1. Wow this stew looks so colorful and delicious. Good job on developing a perfect vegan soup! :)

    ReplyDelete
  2. This sounds absolutely amazing, and if it were possible, I feel healthier just reading the recipe. Cannot wait to try it.

    ReplyDelete
  3. oh wow this looks amazing great job, tweeting it lol

    ReplyDelete
  4. Wow, this actually sounds amazing...I am definitely printing this to try soon! I'm loving that the veggies are a little different than what I eat on the regular.

    ReplyDelete
  5. Peanut is a perfect partner for root veg and turns a plain stew into an inspiration. What a great idea. Thanks.

    ReplyDelete
  6. This is a perfect winter dish. Fresh, healthy and delicious. Thanks for sharing.

    ReplyDelete
  7. This looks different and delicious. But what amount of Peanut Butter - 1/2 cup??

    ReplyDelete
  8. Thank you everyone!

    >Bonnie
    Yes, but that's only if you eat the entire pot of this stew, which is A LOT!! LOL.
    Per serving, it ends up about 1 Tbsp, which is less than the standard serving size of PB listed on the food label. :)

    ReplyDelete
  9. Sounds fine to me. Your ingredients list doesn't say 1/2 cup. It just says 1/2. That's why I asked. You should probably fix it :-)

    Will try this recipe soon for sure!

    Thanks.

    ReplyDelete
  10. >Bonnie
    Oh sorry!! LOL
    Yes, it's 1/2 cup. I'll fix it right now. Thanks for pointing that out!

    ReplyDelete
  11. Yum!! I'm cooking this tomorrow for dinner.

    ReplyDelete
  12. any idea if this freezes well?

    ReplyDelete
  13. >Anonymous
    The sweet potatoes can get a little mushy, so I recommend using single portion, freezable, microwavable containers. Don't over-stir!

    ReplyDelete
  14. Thank you for an african dish. It is still a unexplored, mysterious kitchen here in germany.

    ReplyDelete
  15. this looks so good. i need to make it, thanks for the recipe!

    ReplyDelete
  16. That was so tasty. I served it with cous cous and left it very thick. Seriously YUM.

    ReplyDelete
  17. >Julie
    Great idea to serve with cous cous!
    Thanks for your report. :)

    ReplyDelete
  18. Hello again! I posted about the peanut stew you inspired me to make. Thanks again. :)

    ReplyDelete
  19. This dish is incredible! I didn't have a lot of the stuff needed, so I altered it a little bit. Veggies: sweet potatoes, chickpeas, cauliflower and all the tomatoes and juices. Spices: cayenne, 1/2 tsp cumin, 1/2 tsp paprika. I added a little plain yoghurt, too, just for a thicker stew.

    Thanks so much for the base recipe. Never would have thought to make this!

    ReplyDelete
  20. I just made this stew (with some modifications) and it was great! I absolutely love stews with nuts/nut butter. I make cashew based veggie stews all the time, so good.

    Here are my modifications:
    Substituted 1.5 cups applesauce for the apple juice
    Added carrots (2 large ones)
    Used mini onions and left whole
    Next time I might add some extra peanuts for added crunch

    ReplyDelete
  21. Thanks for sharing your feedback! Those are great suggestions!

    ReplyDelete
  22. This looks so unbelievably healthy and yummy!

    ReplyDelete
  23. In sub-Saharan West Africa, Senegal, Gambia etc. it is called domida (which I may well have spelled incorrectly)and the nuts are fresh roasted and ground, tastes even better done this way and is usually served with rice. In Ghana it is called nkatsi nquan and is likely served over fufu.

    ReplyDelete
  24. thanks for this recipe! I lived in Ghana for two years and this is definitely a dish that I miss. It's a little different there though. Most people cannot afford to add more than one vegetable to a dish, so you don't normally see more than onions in this stew. We were lucky if there was carrots sometime haha.
    Anyway, i loved this version!

    ReplyDelete
  25. Made this tonight- delicious!! My new favorite stew! I did not add the apple juice and it worked fine. Just added water instead.

    ReplyDelete
  26. This comment has been removed by a blog administrator.

    ReplyDelete
  27. This comment has been removed by a blog administrator.

    ReplyDelete
  28. In West Africa, for authentic Domoda(Gambian name) we use lime juice or lemon juice(not apple juice of course)towards the end of cooking and we serve it over steamed rice, millet couscous or fufu (thick paste made from cornflour, yam flour or cassava flour) quinoa or Morrocan couscous are good substitutes. You can use any vegetable even spinach or other leafy greens. Sometimes,I chop the leafy greens into the couscous.

    ReplyDelete
  29. Hi,

    I am very impressed after reading through parts of your blog. With your cooking skills I think you could be interested in this competition I have found. You cook your national dish and then you have the opportunity to win an iPad mini or money. It could also be a good chance for you to let more people know about your blog since you will be shown on their homepage and in a cookbook!
    Here's the presentation about the competition:
    Competition: Win iPad or Money
    And here's their facebook page:
    Facebook Page

    I hope you will be win..

    Thanks

    ReplyDelete