West African Groundnut Stew

(3 votes)

2 sweet potatoes
2 tablespoons vegetable oil
3 garlic cloves, minced
3 tablespoons grated ginger
2 tablespoons coriander
1/2 teaspoon cayenne
1 medium onion, chopped
2 medium tomatoes, chopped
4 cups eggplant
1/2 cup stock
1 cup zucchini
2 green peppers, chopped
2 cups tomato juice
1/2 cup peanut butter

Boil the potatoes till they are just tender.

Sauté the garlic and ginger with the spices for 1 minute and then add the onion. Sauté for a few minutes longer. Add tomatoes, eggplant and a splash of the water . Simmer for 10 minutes. Add the zucchini and peppers and simmer for 20 minutes.

Drain the potatoes, mash roughly and add to the stew. Add the juice and peanut butter. Stir well. Simmer for 5 to 10 minutes.

Serve on rice or millet and garnish with pineapple or banana slices.



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