7 Reviews

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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JillybeanOz March 21, 2004

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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Mymble April 24, 2007

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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Zorah September 29, 2006

Great recipe! I used pinto beans instead of black-eyed peas, and vegetable broth instead of water, otherwise followed fairly precisely, increasing amounts to adjust to the large squash I was using (5 1/2 cups of kabocha). We have a large squash harvest, and i will definitely be making this again.

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Love chili October 18, 2014

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

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Jazmina December 20, 2009

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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Sydney Mike June 24, 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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windhorse23 February 04, 2008
African Peanut and Squash Stew