Peanut Stew (a.k.a. African Peanut Stew)

One of those dishes that you think it is crazy to even think about making, but once you have partaken, it becomes a regular in your rotation.  And everyone loves it.  Although I suppose someone with a peanut allergy might take offense.

Basic idea is that this is a vegetable stew, with peanuts and/or peanut butter. If you keep that in mind, you are free to add or drop ingredients as you have them or are available – don’t worry about having the “right” ingredients.  This is also easy to make vegan if you like.

Ingredients for the Stew

• 1 medium onion, diced 
• 1 stalk celery, diced
• 1 tablespoon fresh ginger, grated
• 2-6 garlic cloves, minced (adjust based on level of vampirism in neighborhood)
• 1 lb chicken thighs, diced
• 2  medium sweet potato, peeled diced
• 2  medium potatoes, diced
• 14 1/2 ounces diced tomatoes with or without green chilies (or use fresh)
• 1 lb total of butternut squash or acorn squash or carrots or other root vegetable, diced
• 1 can garbanzo beans
• 1/4 to 1/2 cup creamy (or chunky) peanut butter
• 1 tablespoon curry powder/sate powder/cumin – whatever your taste is or you have on hand – or more if you like
•   Salt and pepper
•  red pepper flakes – use some, but adjust based on your taste buds
•   2 cans (small, not the big honking ones) vegetable broth (or chicken).  

For the garnish – prepare and serve on the side for people to spice as they like

·         cilantro, chopped
·         green onions, chopped
·         jalapenos, fresh, chopped
·         lime quarters
·         unsalted dry roasted peanuts

Serve with Brown Rice

Recipe

Brown onion and celery (and chicken, is using).  Use 1 tbs olive oil

Add ginger, garlic, cook for two minutes

Add vegetables and garbanzo beans (what ever you are using) (but not peanut butter), broth, spices

Cook for about 30 minutes, or until root vegetables are soft

Add Peanut Butter – can use up to ½ cup

Cook for five minutes

Adjust seasonings

Serve over Rice