West African Groundnut Stew (Moosewood)

jordanpoling's Note:

This is from the excellent Moosewood Restaurant of NY. (Trying for the first time, will add to description once we know more) Reprinted from Sundays at Moosewood Restaurant, Copyright © 1990 by Moosewood, Inc. Simon and Schuster, publisher.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 2 cups chopped onions
• 2 tablespoons peanut oil or 2 tablespoons vegetable oil
• 1/2 teaspoon cayenne pepper
• 1 teaspoon garlic, pressed
• 2 cups chopped cabbage
• 3 cups cubed sweet potatoes (1-inch cubes)
• 3 cups tomato juice
• 1 cup apple juice or 1 cup apricot juice
• 1 teaspoon salt
• 1 teaspoon grated peeled gingerroot, fresh
• 1 tablespoon chopped cilantro, fresh (optional)
• 2 chopped tomatoes
• 1 1/2-2 cups chopped okra
• 1/2 cup natural-style peanut butter

Directions:

1. Sauté the onions in the oil for about 10 minutes. Stir in the cayenne and garlic and sauté for a couple more minutes. Add the cabbage and sweet potatoes and sauté, covered for a few minutes. Mix in the juices, salt, ginger, cilantro, and tomatoes. Cover and simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra and simmer for 5 minutes more. Stir in the peanut butter, place the pan on a heat diffuser, and simmer gently until ready to serve. Add more juice or water if the stew is too thick.

Reviews

[Chef #1406671]

Really tasty and hearty! Definitely recommend trying it.

[Chef #1181293]

One of my favorites! It's very easy and everyone loves it. I have tried other groundnut stew recipes (even another one from Moosewood) that I don't like as much as this one. Only use fresh okra, it really makes a difference!