African Peanut and Squash Stew

Submitted by evelynathens

"Delicious and different...lots of protein and flavour - no meat!"

 

• Ready In: 55mins
• Ingredients: 14
• Serves: 6

ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 1 -2 minced hot chili pepper, to your taste, seeded and chopped
• 1 1⁄2 teaspoons peeled and grated fresh ginger
• 1⁄2 tablespoon light brown sugar
• 3⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon ground cumin
• 1 1⁄2 lbs winter squash, seeded, peeled, and cut into bite-size cubes (about 3 1/2 cups, such as butternut or Buttercup)
• 1 1⁄2 cups water
• 1⁄4 cup creamy natural-style peanut butter
• salt & freshly ground black pepper
• 1 cups frozen black-eyed peas, cooked, cooled or (15 ounce) can black-eyed peas, drained and rinsed
• 1⁄2 cup chopped unsalted dry roasted peanuts

directions

1. Heat the oil in a large saucepan over medium heat.
2. Add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes.
3. Stir in the garlic, chiles, ginger, brown sugar, cinnamon, and cumin and cook for 1 minute.
4. Add the squash and stir to coat with the spices.
5. Add 1 ¼ cup of the water and salt and pepper to taste.
6. Bring to a boil, then reduce the heat to low.
7. Put the peanut butter in a small bowl and slowly add the remaining ¼ cup water, stirring until smooth.
8. Stir the peanut butter mixture into the stew, cover, and simmer until the vegetables are tender, about 30 minutes.
9. Allow 10 minutes before the end of the cooking time, add the black-eyed peas and peanuts and simmer until heated through.
10. Before serving, taste to adjust the seasonings.

Reviews

[JillybeanOz]

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.

 

[Mymble]

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!

 

[Zorah]

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.

 

[Love chili]

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.

 

[Jazmina]

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