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Delicious and different...lots of protein and flavour - no meat!
Make and share this African Peanut and Squash Stew recipe from Food.com.
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 -2 minced hot chili pepper, to your taste, seeded and chopped
- 1 1⁄2 teaspoons peeled and grated fresh ginger
- 1⁄2 tablespoon light brown sugar
- 3⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cumin
- 1 1⁄2 lbs winter squash, seeded, peeled, and cut into bite-size cubes (about 3 1/2 cups, such as butternut or Buttercup)
- 1 1⁄2 cups water
- 1⁄4 cup creamy natural-style peanut butter
- salt & freshly ground black pepper
- 1 1⁄2 cups frozen black-eyed peas, cooked, cooled or 1 (15 ounce) can black-eyed peas, drained and rinsed
- 1⁄2 cup chopped unsalted dry roasted peanuts
- Heat the oil in a large saucepan over medium heat.
- Add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes.
- Stir in the garlic, chiles, ginger, brown sugar, cinnamon, and cumin and cook for 1 minute.
- Add the squash and stir to coat with the spices.
- Add 1 ¼ cup of the water and salt and pepper to taste.
- Bring to a boil, then reduce the heat to low.
- Put the peanut butter in a small bowl and slowly add the remaining ¼ cup water, stirring until smooth.
- Stir the peanut butter mixture into the stew, cover, and simmer until the vegetables are tender, about 30 minutes.
- Allow 10 minutes before the end of the cooking time, add the black-eyed peas and peanuts and simmer until heated through.
- Before serving, taste to adjust the seasonings.