In honor of Black History month I thought I would try out some dishes using traditional African ingredients. Tonight it was Senegalese Peanut Stew. The fragrances emanating from the simmering stew were heavenly. The combination of ginger, cloves and peanuts smelled so comforting and delicious I could hardly wait as it bubbled away. This would be a good crock-pot recipe that would welcome you home like a warm hug. I served it over couscous and have enough left over to feed the neighborhood. The stew is loaded with traditional African ingredients such as sweet potatoes and peanuts (in the form of peanut butter) along with good for you stuff like spinach and carrots. It’s spiced up with a zip of cayenne, but it’s not too spicy. Vegetarian Times has some other good recipes to try out this month to pay tribute to African-American culture. If you serve it in your “bowl ran away with the spoon” it tastes even better.
Senegalese Peanut Stew
- 2 onions, chopped
- 1 green bell pepper, chopped
- 1/2 pound sweet potato, cubed
- 2 carrots, sliced
- 2 cloves of garlic, minced
- 2 T. ginger root, minced
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 4 cups vegetable broth
- 4 T. peanut butter
- 8 cups spinach leaves
- Coat a large saucepan with cooking spray and set over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes.
- Stir in the sweet potato, carrots and garlic; cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook for 30 seconds.
- Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.
- Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, about 30 minutes.