West African Groundnut Stew
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| new recipes from moosewood restaurant |
| serving size : 1 preparation time :0:00 |
| categories : soups & stews african |
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| 2 | sweet potatoes, cubed |
| 2 Tbsp | oil |
| 3 clove | garlic, minced |
| 3 Tbsp | ginger root, minced |
| 2 Tbsp | coriander, ground |
| 1/2 tsp | cayenne |
| 4 cup | onion, chopped |
| 1 | eggplant, cubed |
| 2 | tomatoes, chopped |
| 1/2 cup | stock, or water |
| 1 cup | zucchini, chopped |
| 2 | green bell peppers |
| 2 cup | tomato juice |
| 1/2 cup | peanut butter |
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| steam or boil sweet potato cubes until tender. saute garlic, ginger and |
| spices for 1 minute; add onions and cook until soft. add tomatoes, |
| eggplant & stock/water; simmer 10 minutes. add zucchini & bell pepper, |
| continue to simmer until all vegetables are tender, ~ 20 minutes. add |
| sweet potatoes to stew along with tomato juice and almond butter. stir |
| well and simmer on very low heat for 5-10 minutes, stirring to prevent |
| sticking. serve on rice, couscous or millet. |
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| (ID: 8401) Mirror: rec.food.recipes: Mon, Mar 29, 2004 |