popplers

Friday Night Food Blogging

Chris made all kinds of yummy goodies this week, but the African Groundnut Stew was especially good. The weather turned cold this week (it was 34° when I left work on Wednesday night); the stew was spicy, stick-to-your-ribs comfort food.

Ingredients:

• 1 tablespoon olive oil
  
• 1 medium-size yellow onion, diced
  
• 2 garlic cloves, minced
  
• 1 habañero, seeded and chopped
  
• 1 ½ teaspoons peeled and grated fresh ginger
  
• ½ tablespoon dark brown sugar
  
• ¾ teaspoon ground cinnamon
  
• ½ teaspoon ground cumin
  
• 1 ½ pounds winter squash, (we used Hubbard), seeded, peeled, and cut into bite-size cubes (about 3 ½ cups)
  
• 1 ½ cups water
  
• ¼ cup creamy natural peanut butter
  
• Salt and freshly-ground black pepper
  
• 1 15-ounce can black-eyed peas, drained and rinsed
  
• ½ cup chopped unsalted roasted peanuts

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

Posted by rv at November 18, 2005 09:37 PM to food