Vegetarian Groundnut Stew |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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The Moosewood version of African Groundnut Stew. Serve groundnut stew on rice, and along with one of these: hard-boiled eggs, chopped scallions, chopped fresh parsley or cilantro, cubed papaya, sliced bananas, mangos, pineapples, or oranges, grated coconut, whole or crushed peanuts. Ingredients:
2 cups chopped onions |
2 tablespoons peanut oil or 2 tablespoons vegetable oil |
1/2 teaspoon cayenne |
1 teaspoon pressed garlic clove |
2 cups chopped cabbage |
3 cups cubed sweet potatoes (1-inch cubes) |
3 cups tomato juice |
1 cup apple juice or 1 cup apricot juice |
1 teaspoon salt |
1 teaspoon grated peeled fresh gingerroot |
1 tablespoon chopped fresh cilantro (optional) |
2 chopped tomatoes |
1 1/2-2 cups chopped okra |
1/2 cup peanut butter |
Directions:
1. Saute onions in the oil for about 10 minutes.
2. Stir in the cayenne and garlic and saute for a couple more minutes.
3. Add the cabbage and sweet potatoes and saute, 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, place the pan on a heat diffuser, and simmer gently until ready to serve.
8. Add more juice or water if the stew is too thick.
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