WEST AFRICAN PEANUT STEW (4-6 servings)
Clara B. Jones
3 T olive or canola oil
6 garlic cloves, minced
1 lg onion, finely diced
1 T minced gingerroot
½ t ground ginger
3 large yams or sweet potatoes peeled, med dice (or 2 lg sweet potatoes or yams + 1 can drained chickpeas [garbanzos])
2 celery ribs & leaves, chopped medium
Cayenne or similar seasoning, e.g., Harissa ~1/2 t, Sriracha, red pepper flakes to taste
Pinch cinnamon
6 cups vegetable stock
1 c peanut butter
1 ½ t tamari sauce or soy sauce or teriyaki sauce
Juice of 1 lemon
1 ½ T brown sugar or honey or Vermont maple syrup
Raisins (not too many)
Chopped peanuts, minced cilantro or Italian parsley for garnish
Serve with your favorite grain (I serve with brown rice)
3 T olive or canola oil
6 garlic cloves, minced
1 lg onion, finely diced
1 T minced gingerroot
½ t ground ginger
3 large yams or sweet potatoes peeled, med dice (or 2 lg sweet potatoes or yams + 1 can drained chickpeas [garbanzos])
2 celery ribs & leaves, chopped medium
Cayenne or similar seasoning, e.g., Harissa ~1/2 t, Sriracha, red pepper flakes to taste
Pinch cinnamon
6 cups vegetable stock
1 c peanut butter
1 ½ t tamari sauce or soy sauce or teriyaki sauce
Juice of 1 lemon
1 ½ T brown sugar or honey or Vermont maple syrup
Raisins (not too many)
Chopped peanuts, minced cilantro or Italian parsley for garnish
Serve with your favorite grain (I serve with brown rice)
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