2012-02-25

Spicy African Peanut Stew

This stew is a simplified/American-ized version of Hkatenkwan (Ghanaian Groundnut Stew.) Groundnut is the African word for peanut, and this stew is based on the Western African version of the groundnut/tomato stew found all over sub-Saharan Africa.

One of the curators at our campus museum brought this in for our monthly potluck (thanks, Emmie!) and it was all I could do to not go up for thirds!

Spicy African Peanut Stew

Ingredients
  • 14-oz. can chickpeas, drained and rinsed
  • 1 cup cubed sweet potato
  • 2 medium carrots, sliced
  • 1.5 tsp curry powder
  • 1/2 to 3/4 tsp garam masala
  • 1 tsp cumin
  • 1 Tbsp minced ginger
  • 1 tsp sugar
  • 1/4 tsp cinnamon
  • 14-ounce can fire-roasted tomatoes
  • 14-ounce can light coconut milk
  • 2 cups vegetable stock
  • 2 Tbsp peanut butter (crunchy or smooth)
  • 1/2 cup red lentils, rinsed
  • Bunch fresh cilantro
  • 1 cup roasted unsalted peanuts
Directions
  1. Combine all ingredients (except cilantro and peanuts) in a slow cooker
  2. Set on high for an hour, then switch to low for 4-5
  3. Garnish with cilantro and peanuts

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