West african groundnut stew

Yield: 4 servings

Measure Ingredient
2 eaches Sweet potatoes
2 tablespoons Vegetable oil
3 eaches Garlic cloves, minced
3 tablespoons Grated ginger
2 tablespoons Coriander
½ teaspoon Cayenne
1 medium Onion, chopped
2 mediums Toamtoes, chopped
4 cups Eggplant
½ cup Stock
1 cup Zucchini
2 eaches Green peppers, chopped
2 cups Tomato juice
½ cup Peanut butter

Boil the potatoes till they are just tender. Saute the garlic & ginger with the spices for 1 minute & then add the onion. Saute for a few minutes longer. Add tomatoes, eggplant & a splash of the water. Simmer for 10 minutes. Add the zucchini & peppers & simmer for 20 minutes.

Drain the potatoes, mash roughly & add to the stew. Add the juice & peanut butter. Stir well. Simmer for 5 to 10 minutes.

Serve on rice or millet & garnish with pineapple or banana slices.

"New Recipes From Moosewood Restaurant"

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