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    You are in: Home / Recipes / African Peanut and Squash Stew Recipe
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    African Peanut and Squash Stew

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    evelyn/athens's Note:

    Delicious and different...lots of protein and flavour - no meat!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a large saucepan over medium heat.
    2. 2
      Add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes.
    3. 3
      Stir in the garlic, chiles, ginger, brown sugar, cinnamon, and cumin and cook for 1 minute.
    4. 4
      Add the squash and stir to coat with the spices.
    5. 5
      Add 1 ¼ cup of the water and salt and pepper to taste.
    6. 6
      Bring to a boil, then reduce the heat to low.
    7. 7
      Put the peanut butter in a small bowl and slowly add the remaining ¼ cup water, stirring until smooth.
    8. 8
      Stir the peanut butter mixture into the stew, cover, and simmer until the vegetables are tender, about 30 minutes.
    9. 9
      Allow 10 minutes before the end of the cooking time, add the black-eyed peas and peanuts and simmer until heated through.
    10. 10
      Before serving, taste to adjust the seasonings.

    Ratings & Reviews:

    • on March 21, 2004

      45

      I tried this recipe. My husband and I both enjoyed it. I used dried chillies as I had no fresh ones. I also added some chopped fresh coriander (cilantro to US readers) to the plates when I served it up. Next time, I will add an extra cup of black-eyed peas as I think it needed more for balance and body. I used butternut squash and it seemed to take much longer to become tender than 30 minutes. Very simple to make, however and I liked the spices. I will make this one again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 24, 2007

      55

      I would love to have done just comments for this, since I made such wild substitutions. But the base was a great jumping-off point, and we really enjoyed this. I used a sweet potato instead of squash, a can of pinto beans instead of black eyed peas, Tabasco instead of chilis. I also added some carrot, cauliflower, and kale, and chunked tofu. And cashews. And some chicken bouillon ("Better Than Bouillon") - not sure how much flavor that added, but in any case the end result was terrific. Mellow, tasty, hearty, nutritious. Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 30, 2006

      55

      This is a delicious stew! I used acorn squash from the garden which completely disintegrated, making a very rich, thick, and flavourful stew base. I also added a bit of carrot for extra sweetness. It was a great combination of spicy and sweet! The prep time was longer than 15 minutes though---but well worth it.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for African Peanut and Squash Stew

    Serving Size: 1 (286 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 253.7
     
    Calories from Fat 126
    49%
    Total Fat 14.0 g
    21%
    Saturated Fat 2.3 g
    11%
    Cholesterol 0.0 mg
    0%
    Sodium 190.3 mg
    7%
    Total Carbohydrate 27.2 g
    9%
    Dietary Fiber 5.9 g
    23%
    Sugars 5.7 g
    23%
    Protein 9.0 g
    18%

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