Prep 20 mins
Cook 1 hr
This is a yummy spicy stew, popular in Western Africa, particularly Senegal, Gambia, Mali and the Ivory Coast. Traditionally, it's made with black-eyed peas, but you can sub stew meat (usually chicken or beef) if you like! I was a little bit uncertain about the peanut butter, but it balanced the spiciness really well and gave the stew a creamy texture.
- 1⁄2 cup peanut butter
- 1⁄4 cup water
- 1 medium onion, chopped
- 1 green pepper, chopped
- 1 (15 ounce) can black-eyed peas or 16 ounces lean stew meat
- 1⁄2 cup peanuts
- 2 -3 cups beef stock or 2 -3 cups water
- 2 (14 1/2 ounce) cans diced tomatoes
- 6 ounces tomato paste
- 1 cup winter squash or 1 cup eggplant, 1/2-inch cubed
- 1 cup carrot, 1/2-inch cubed
- 1 cup turnip, 1/2-inch cubed
- 1 cup celery root, 1/2-inch cubed
- 2 sweet potatoes, 1/2-inch cubed
- 1 medium zucchini, sliced 1/4-inch thick
- 1 teaspoon thyme
- 2 teaspoons ground ginger
- 1 teaspoon chili powder
- salt and pepper, to taste
- 3 cups cooked brown rice (optional)
- 3 bananas (optional) or 1 pineapple, sliced (optional)
- Combine peanut butter and 1/4 cup water.
- Saute onion and green pepper in a little oil until soft, about 5 minutes.
- In a large pot, add black-eyed peas (or meat), peanuts, water, beef stock (or water), tomatoes, tomato paste, all vegetables, spices, and peanut butter mixture. Stir well to combine.
- Simmer on low heat for at least an hour, up to 4 hours, stirring occasionally. You may want to add more water to bring the stew to your desired consistency.
- Serve over rice. Garnish with bananas or pineapple.