West african peanut stew - eric freeman
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil or peanut oil |
| 1 | medium | Onion; chopped |
| 1 | Garlic clove; minced | |
| 1 | 28 oz can crushed tomatoes | |
| 2 | 10oz cans white beans | |
| 2 | cups | Frozen or fresh sweet corn |
| 1 | large | Potato; peeled and chopped |
| ¼ | cup | Peanut butter (creamy or chunky) (3-4 Tbsp) |
| 1 | teaspoon | Chili powder |
| ½ | teaspoon | Ginger |
| ½ | teaspoon | Cayenne |
| Salt | ||
| Pepper | ||
Directions
In a large heavy pan, saute onions in oil over medium high until translucent, stirring frequently. Add garlic and stir for 3-4 minutes. Add everything else and mix well. Bring to a boil, then reduce heat and simmer covered for 30 minutes, stirring occasionally. The potato pieces should be tender. If stew gets too thick, add water.
Adapted by Eric Freeman from a Pillsbury Bake-Off Cookbook recipe, by Joyce Bowman of Raleigh, NC
Busted and Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #872 by Bill Webster <thelma@...> on Oct 28, 1997