Saturday, March 14, 2015

West African Groundhog (Groundnut!) Stew

This recipe is a favorite! I first discovered this recipe when I was nannying for my cousin's son during grad school. She has enjoyed this dish  at a friend's house and took the recipe home from her. I usually cooked dinner for them. One day she asked me to make this recipe. I thought the ingredients sounded so strange that I said to myself "sounds like a PB&J night for me!

Boy oh boy was I wrong!

The savory peanut sauce and the tender cubes of sweet potato are simply wonderful over fluffy couscous. This is a great dish that everyone can enjoy, vegetarians and meat eaters, alike.

My sister loves this dish too. Once she accidentally called it "groundhog stew" and for us, the name stuck.


West African Groundnut Stew
  • 1 tablespoon  canola, peanut or olive oil
  • 1 bell pepper, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger, minced or finely shredded
  • 1/2 to 1 jalapeno, minced
  • 1 1/2 teaspoon dried thyme
  • 1 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt, or to taste
  • 1 cup water
  • 2 cans stewed tomatoes, chopped with juice
  • 1 medium sweet potato
  • 1/2 cup peanut butter
  • 9 ounce bag fresh spinach
  1.  Warm vegetable oil in a large skillet or sauce pan over medium-high heat. Add bell pepper, onion, garlic, ginger and jalapeno and saute for 5 minutes.
  2. Add water, tomatoes and their juice, sweet potato, parsley and spices. Simmer 20-25 minutes or until sweet potato is soft.
  3. Add spinach and peanut butter, heat though. Covering your skillet helps the spinach to wilt faster.
  4. Serve over whole grain couscous or rice. Yum :)

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