African Peanut Stew
This recipe is adapted from one my in-laws brought back from Sierra Leone, when he served as America's first ambassador to the country in the 60s. It was a while before I tried it. But it is really quite good.
Ingredients
- 6 green onions whites and green parts separated, thinly sliced
- 1 medium green sweet pepper seeded and cut into 1-inch pieces
- 1 Tbs. coconut oil or canola oil
- 3 Tbs. finely chopped fresh ginger
- 4 cloves garlic minced
- 2 tsp. ground coriander
- 2 tsp. ground cumin
- 1 tsp. crushed red pepper or less, to taste
- • 3 14.5-oz. cans reduced-sodium chicken broth
- • 2 cups cubed peeled sweet potato
- • 1 cup creamy peanut butter
- • 1/2 of a 6-oz. can tomato paste 1/3 cup
- • 3 cups shredded cooked turkey or chicken
- • 1 15-oz. can crushed tomatoes
- • 1/3 cup chopped fresh cilantro or less, to taste
- • 3/4 cup chopped salted peanuts
Instructions
- In a 6- to 8-qt. Dutch oven, cook white parts of green onions and sweet pepper in hot oil 5 minutes, stirring occasionally. Add ginger, garlic, coriander, cumin, red pepper, and 1 tsp. each salt and black pepper. Cook and stir 30 seconds. Add broth and sweet potato. Bring to boiling; reduce heat. Simmer, covered 10 to 15 minutes or until potatoes are tender.
- Ladle about 1 cup hot broth into a medium bowl. Whisk in peanut butter until smooth. Whisk in tomato paste.
- Add turkey, peanut butter mixture and tomatoes to Dutch oven. Cook, covered, over medium-low heat 5 minutes, stirring occasionally. Stir in cilantro. Top with green onion slices and peanuts. Makes 8 servings.
