African Peanut Stew


This African Peanut Stew is creamy and nutty and yummy with sweet corn, ginger and coconut milk!


I spent an amazing fortnight in Uganda with a wonderful group of women on an all-woman jeep expedition to this beautiful country. One of the overnights was in a very nice hotel in Mbale at the foot of Mt Elgon. The dining room had limited vegetarian options but the one dish that the head chef offered me was steamed plantains with African Peanut Stew. It was delicious! Well, the peanut sauce was delicious – didn’t care much for the plantain (Like a banana but not … plantain are firmer and lower in sugar content than dessert bananas – but still – not to my liking). So I have left the plantain out of this recipe.

The chef took me into the kitchen to show me the ingredients and how he makes the sauce. I have tried to adapt the recipe without losing the quality of the flavour. This is very authentic because you need to roast and grind the peanuts so it is very, very close to the original. I came up with two versions – this recipe and African Peanut Sauce.

INGREDIENTS

1 cup redskin peanuts, roasted, skins removed and coarsely ground
3-4 potatoes, cubed (sweet potato/yam is also good)
3 medium hot green chilies, minced (or chili powder to taste )
2 tbsp crushed ginger
2 cups tinned or frozen corn kernels (or even fresh if you like)
1 ¼ cups tomato paste
1 ½ cups coconut milk
2 tbsp oil
2 tsp cumin seeds - this is a MUST in this recipe – cumin gives it a deep, smoky flavour
2 tsp coriander seed powder
¼ tsp turmeric
2 tsp salt (or to taste)
¼ cup fresh coriander and/or parsley, chopped

PREPARATION
1. Roast the raw peanuts, in a hot oven – watch them carefully so they don’t burn. Cool. Slip the papery skins of the peanuts and grind in a food processor to a chunky texture.

2. In a deep pan or pot, heat the oil. Add the ginger, cumin seeds, coriander seeds and turmeric and heat the spices. Stir in the potato cubes and coat them with the spicy oil.

3. Add the tomato paste, coconut milk and hot peppers and simmer for 10 minutes.

4. Add the corn kernels.

5. Now, stir in the chunky peanut mush – stir well until the peanuts are well blended into the sauce.

6. Optional – some people may want to add a soup bouillon to give the sauce a deeper flavour.

7. Simmer the stew until the potatoes and corn are cooked through.

8. Stir in the coriander/parsley leaves and serve.

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Welcome to Simply-Vegetarian.com where you'll find simple, nutritious and delicious meatless recipes.

Mimi Avishai









I'm Mimi (that's me on the Nile River!) and this is my recipe collection. I love to be creative, love to cook and love to entertain. I'm also veggie which means that all of the above gets a bit more complicated – and a lot more fun!

On simply-vegetarian.com I share some of my family's favourite recipes, from soups and starters to holiday main dishes and desserts as well as some really good tips and suggestions for healthy eating!

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