Recipe by Outta Here
A vegetarian version of the African chicken stew. Serve over cooked rice, if desired.
Top Review by Dr. Jenny
This was an interesting combination of ingredients that complimented each other quite well. DH was a little bit skeptical of turnips and peanut butter in the same dish, but it really did work. This makes a lot of stew. We were eating it for days. The flavors, like many stews, actually become even better on subsequent days. The dish is a little prep intensive and barely fit into my large Dutch oven without overflowing, but we made it work. DH wanted to add a little something to his stew to make it even more flavorful and we found that garlic powder was really nice sprinkled into the individual servings. We served over basmati rice. Thanks! Made for Rookie Tag Summer 2013.
- 4 tablespoons peanut oil (or Canola)
- 2 large onions, peeled and chopped
- 1 small butternut squash, peeled and cubed into 1/2 inch pieces
- 4 small turnips, peeled and chopped
- 4 medium potatoes, peeled and quartered
- 2 large carrots, peeled and chopped
- 1⁄2 head cabbage, chopped
- 2 large tomatoes, seeded and chopped
- 1 bunch swiss chard, chopped
- 2 small jalapenos, seeded and chopped
- 2 cups tomato sauce
- water, as needed
- 3⁄4 cup peanut butter (creamy or chunky)
Directions See How It's Made
- Heat oil in Dutch oven or heavy soup pot over medium-high heat.
- Add the onions and cook until beginning to brown.
- Add vegetables one at a time, sauteing each one for a minute or two before adding the next.
- Stir in tomato sauce and about one cup of water (depending on thickness of stew you desire). Reduce heat & simmer until all the vegetables are tender (15-30 minutes).
- Spoon out half a cup of the broth & mix it with the peanut butter to make a smooth paste. Return to the pot & simmer for 15 minutes.
- Serve over cooked, hot rice (optional).