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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 7 |
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My Aunt Linda was a missionary in Africa for more than 40 years and gave me the recipe for this thick, stew-like dish with chunks of lamb, pork, eggplant and okra and a hint of peanut butter. Ingredients:
6 ounces lamb stew meat, cut into 1/2-inch pieces |
6 ounces pork stew meat, cut into 1/2-inch pieces |
2 tablespoons peanut oil |
1 large onion, cut into wedges |
1 large green pepper, cut into wedges |
1 cup chopped tomatoes |
4 cups cubed eggplant |
2 cups water |
1/2 cup fresh or frozen sliced okra |
1/2 cup creamy peanut butter |
1 teaspoon salt |
1/2 teaspoon pepper |
hot cooked rice |
Directions:
1. In a large skillet, brown meat in oil; set aside. In a food processor, combine the onion, green pepper and tomatoes; cover and process until blended.
2. In a large saucepan, combine the eggplant, water, okra and onion mixture. Bring to a boil. Reduce heat; cook, uncovered, for 7-9 minutes or until vegetables are tender.
3. Stir in the peanut butter, salt, pepper and browned meat. Cook, uncovered, for 10 minutes or until heated through. Serve with rice. Yield: 7 servings.
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