West African Groundnut Stew
- Number of Servings: 6
Ingredients
2 sweet potatoes, peeled and cubed2 tablespoons vegetable oil3 garlic cloves, minced or pressed3 tablespoons grated fresh gingerroot2 tablespoons ground coriander½ teaspoon cayenne (or to taste)4 cups chopped onions2 tomatoes, chopped4 cups peeled and cubed eggplant¼ to ½ cup vegetable stock or water1 cup chopped zucchini or yellow summer squash2 green peppers, coarsely chopped2 cups tomato juice½ cup crunchy peanut butter
Makes 6 Servings
Steam or boil the sweet potato cubes until just tender.
Meanwhile, sauté the garlic, ginger, and spices in oil for one minute. Add the onions and cook until they begin to soften. Add the tomatoes, eggplant and a small amount of vegetable stock or water and simmer for 10 minutes. Add the zucchini and peppers and continue to simmer until all of the vegetables are tender, about 20 minutes.
Drain the sweet potatoes and add them to the stew along with the tomato juice and peanut butter. Stir well. Simmer on very low heat for 5 to 10 minutes, stirring occasionally to prevent sticking.
Serve on rice, couscous or millet.
Variations:
Substitute 3 cups of chopped green cabbage, and 1 ½ to 2 cups chopped okra for the eggplant, and add 1 cup of apple or apricot juice and some chopped fresh cilantro leaf.
Number of Servings: 6
Recipe submitted by SparkPeople user GEEKYME.
Steam or boil the sweet potato cubes until just tender.
Meanwhile, sauté the garlic, ginger, and spices in oil for one minute. Add the onions and cook until they begin to soften. Add the tomatoes, eggplant and a small amount of vegetable stock or water and simmer for 10 minutes. Add the zucchini and peppers and continue to simmer until all of the vegetables are tender, about 20 minutes.
Drain the sweet potatoes and add them to the stew along with the tomato juice and peanut butter. Stir well. Simmer on very low heat for 5 to 10 minutes, stirring occasionally to prevent sticking.
Serve on rice, couscous or millet.
Variations:
Substitute 3 cups of chopped green cabbage, and 1 ½ to 2 cups chopped okra for the eggplant, and add 1 cup of apple or apricot juice and some chopped fresh cilantro leaf.
Number of Servings: 6
Recipe submitted by SparkPeople user GEEKYME.
Nutritional Info Amount Per Serving
- Calories: 307.0
- Total Fat: 16.0 g
- Cholesterol: 0.0 mg
- Sodium: 208.2 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 7.9 g
- Protein: 9.4 g
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