Peanut Stew

1 cup vegetable broth
1/2 a whole onion
2 tablespoons tomato paste
1 tablespoon peanut oil or other light cooking oil
1 cup onion, well chopped
1 cup tomatoes, chopped
2/3 cup peanut butter
2 teaspoon salt
2 teaspoon grated fresh ginger,
2 hot chilies, crushed, or 1 teaspoon ground ginger or 1 teaspoon cayenne powder
2 cups fresh or frozen okra
1 medium-size eggplant, peeled and cubed

Boil ginger and the onion half, in the vegetable broth. Meanwhile, in a separate large pot, fry tomato paste in the oil over low heat for about five minutes. Add to the paste the chopped onions and tomatoes, stirring occasionally until the onions are clear. Add the peanut butter, salt and peppers. Cook for five minutes before stirring in the eggplant and okra. Continue cooking until vegetables are tender. Add more broth as needed to maintain a thick, stewy consistency. Like many West African foods, this stew is rather peppery. If mild foods are more your style, reduce the amount of peppers or cayenne. Serve over rice.

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