This recipe has its inspiration from Guinea, West Africa. I had the good fortune to taste something like it for the first time made by a Guinean. It was so delicious, I knew I had to figure out how to make it myself! If you ever have the opportunity to learn to make this from someone native to that region you definitely should take them up on it! By popular demand (by which I mean that a few people specifically asked me at parties to post it here), here is this Ohioan’s version of a beautiful West African dish.
Peanut Butter Stew
1 1/2-2 cups Peanut Butter
1 acorn squash, halved and roasted
1-2 sweet potatoes, peeled and chopped
2-3 carrots, peeled and chopped
2-3 parsnips, peeled and chopped
1-2 turnips, peeled and chopped
1-2 regular potatoes, scrubbed or peeled and chopped
1 medium onion, peeled and chopped
1 red, orange, or yellow bell pepper, seeded and roughly chopped
vegetable stock, chicken stock, or water to cover vegetables
a little lemon juice
Indian curry spices (either your favorite curry powder, or any mix of things like cinnamon, nutmeg, cardamom, ginger, turmeric, chili powder, cilantro/coriander)
Please note: all vegetable amounts are somewhat flexible and interchangeable. Use what you have!
Crockpot: In the morning, put all ingredients into crockpot and cook on low until just before dinner. Puree with a wand blender, and adjust seasonings as needed. If it’s too heavy tasting, add a little lemon. If it’s too lemony, add a little more curry (try not to add too much lemon). If it needs something and you don’t know what, add a little salt.
Stovetop: Roast all vegetables until fork-tender (alternatively, just boil them longer on the stove). Combine all ingredients on stove top except peanut butter, bring to a boil. Add peanut butter, then cook over low heat until all veggies are soft. Puree with a wand blender, and adjust seasonings as needed. If it’s too heavy tasting, add a little lemon. If it’s too lemony, add a little more curry (try not to add too much lemon). If it needs something and you don’t know what, add a little salt.
Serve over rice. You can garnish if you are feeling fancy, with things like chopped peanuts, chopped fresh cilantro/coriander, chopped chives, or hot sauce. A favorite around here is a little dab of Blaze Hot Jamaican Curry Hot Sauce. As the name would suggest (what with the two ‘hot’s and all), it is quite spicy, but we highly recommend it.