Tuesday, April 20, 2010

West African Groundnut Stew . . . via Moosewood

Another recipe that totally intrigued me and will have to make when I have time to cook again. This one is also from Doctorandmama, who swiped it from Moosewood.

2 cups chopped onions
2 tablespoons peanut or vegetable oil
1 teaspoon cayenne or other ground dried chiles
1 teaspoon pressed garlic cloves
2 cups chopped cabbage
3 cups cubed sweet potatoes (1-inch cubes)
3 cups tomato juice
1 cup apple or apricot juice
1 teaspoon salt
1 teaspoon grated peeled fresh ginger root
1 tablespoon chopped fresh cilantro (optional)
2 chopped tomatoes
1 ½-2 cups chopped okra
½ cup natural peanut butter

1. Sauté the onions in the oil over medium heat for about 10 minutes, until onions are soft and translucent.
2. Stir in the cayenne and garlic and sauté for a couple more minutes.
3. Add the cabbage and sweet potatoes and sauté, covered for a few minutes.
4. Mix in the juices, salt, ginger, cilantro, and tomatoes.
5. Cover and simmer for about 15 minutes, until the sweet potatoes are tender.
6. Add the okra and simmer for 5 minutes more.
7. Stir in the peanut butter, and simmer gently until ready to serve, stirring frequently. Add more juice or water if the stew is too thick.
8. Serve over rice, and wash it down with ginger beer.

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