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

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on March 21, 2004

      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.

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    • on April 24, 2007

      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!

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    • on September 30, 2006

      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.

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    • on December 20, 2009

      Super Yummy! Thanks for sharing I will be sure to make this again:)

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    • on June 24, 2008

      Found a large chili pepper that was kinda mild, but then I included only half of it in this recipe along with the other listed ingredients! Even at that, I enjoyed the garlic & ginger in this stew, along with the cinnamon, &, of course, the peanutty taste! I used a butternut squash, but another time would like to try it with acorn squash! [Made & reviewed while touring Africa during the Zaar World Tour 4]

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    • on February 04, 2008

      I absolutely loved this and could have eaten the entire concoction by myself. I followed the recipe exactly except for the fact that I mixed peanut butter and almond butter together. I used one extra-hot chili pepper. This was an easy recipe and not time-consuming. Everything about it was right!

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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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