{soups-salads-and-salad-dressings} West African Peanut Stew

 

WEST AFRICAN PEANUT STEW

This rich, beautiful stew is also called "groundnut stew" or maafe, which originated in Mali and is enjoyed throughout West Africa. The turmeric amps up the vibrant yellow color, but if you don't have it, you can just add more curry powder. Serve the stew with rice. 

HANDS-ON TIME: 30 MINUTES

TOTAL TIME: 1 HOUR, 15 MINUTES

MAKES: 8 SERVINGS

KITCHEN GEAR: 

Soup pot or Dutch oven, with lid
Measuring spoons
Measuring cup
Sharp knife (adult needed)
Cutting board
Can opener
Peeler (adult needed)
Heatproof spatula
Wooden spoon 

INGREDIENTS

1 tablespoon

vegetable oil

1  

onion, chopped

1⁄2 teaspoon

salt

2  

garlic cloves, minced

1 tablespoon

curry powder

1 tablespoon

turmeric

1 tablespoon

minced fresh ginger

4 cups

low-sodium vegetable or chicken broth

1  

(15-ounce) can chopped or diced tomatoes with their juice

1⁄2 cup

natural peanut butter (smooth or chunky)* (* If you're allergic to peanuts, leave out the peanut butter.)

2  

large sweet potatoes, scrubbed and diced into 3⁄4-inch squares (about 5 cups)

4 cups

shredded kale, collard greens, or Swiss chard

   

hot sauce (if you like it spicy)

INSTRUCTIONS

1. Put the pot on the stove and set the heat to medium. Add the onion and salt and sauté, until the onion looks clear, about 5 to 7 minutes.
2. Add the garlic, curry powder, turmeric, and ginger and sauté for 1 more minute.
3. Stir in the broth, tomatoes, and peanut butter.
4. Add sweet potatoes and raise the heat to medium-high. Bring to a boil, then cover the pot and lower the heat to medium-low. Simmer the stew for 15 minutes.
5. Add the greens and cook the stew uncovered until the potatoes are tender, another 10 to 15 minutes.
6. Turn off the heat and taste the stew. Does it need a pinch of salt? If so, add it and taste again.
7. Serve right away with the hot sauce, or transfer to a container, cover and refrigerate up to 2 days. 

​Source: Chop Chop​

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Rhonda in MO

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Posted by: Rhonda Allison-Gray <rhonda.allisongray@gmail.com>

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