Delicious and different...lots of protein and flavour - no meat!
My Private Note
Units: US | Metric
- 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
- 1Heat the oil in a large saucepan over medium heat.
- 2Add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes.
- 3Stir in the garlic, chiles, ginger, brown sugar, cinnamon, and cumin and cook for 1 minute.
- 4Add the squash and stir to coat with the spices.
- 5Add 1 ¼ cup of the water and salt and pepper to taste.
- 6Bring to a boil, then reduce the heat to low.
- 7Put the peanut butter in a small bowl and slowly add the remaining ¼ cup water, stirring until smooth.
- 8Stir the peanut butter mixture into the stew, cover, and simmer until the vegetables are tender, about 30 minutes.
- 9Allow 10 minutes before the end of the cooking time, add the black-eyed peas and peanuts and simmer until heated through.
- 10Before serving, taste to adjust the seasonings.
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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
- Total Fat 14.0 g
- Saturated Fat 2.3 g
- Cholesterol 0.0 mg
- Sodium 190.3 mg
- Total Carbohydrate 27.2 g
- Dietary Fiber 5.9 g
- Sugars 5.7 g
- Protein 9.0 g