African Peanut Stew

Based on an African Peanut Soup recipe from Emeril Lagasse. The original recipe called for sweet potatoes. I would prefer the sweet-spicy contrast, but my family likes white potatoes better.

African Peanut Stew

Ingredients:African Peanut Stew

  • 2 tablespoons peanut oil
  • 2 tablespoon curry powder (more if you like it spicy)
  • 2 medium onions, sliced (about 4 cups)
  • 4 cloves garlic, minced
  • 4 medium potatoes (about 2 pounds), peeled and cut into chunks
  • 2 cups vegetable broth
  • 1 (28-ounce) can crushed tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1/2 cup creamy natural peanut butter
  • 1/4 cup chopped peanuts
  • 1/2 cup coconut milk
  • fresh cilantro, chopped (for garnish – optional)

Directions:

Heat 2 tablespoons of peanut oil in a large stockpot over medium-high heat. Add curry powder and cook briefly for 1 minute. Add onions and cook until translucent (about 5 minutes). Add garlic and cook for 1 more minute. Stir in potatoes, stock, and tomatoes, and bring soup to a boil. Simmer, covered, 20 to 30 minutes or until potatoes are tender.

Add salt, pepper, cayenne, peanut butter, peanuts, and coconut milk to the soup. Stir to combine. Bring mixture to a simmer and cook for 20 minutes.

Garnish bowls with cilantro, if desired.

Leave a Reply

Your email address will not be published. Required fields are marked *