Cooked - African Peanut Stew

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

African Peanut Stew

12.0

¼ tsp fenugreek seeds or methi seeds

2 tbsp coriander seeds

1 tsp cumin seeds

1 tbsp avocado oil or any neutral oil

1 large onion diced

1 tablespoons grated ginger

1 green chili pepper

2 lbs eggplants ((preferably tender varieties like Japanese or Chinese eggplants))

1 large sweet potato ((diced))

2 tomatoes ((pureed))

2 tbsp tomato paste

¾ cup peanut butter ((preferably smooth))

½ cup peanuts

4 cups vegetable stock. ((or water))

1 tsp paprika

4 tablespoons harissa

Salt to taste

2 tbsp cilantro ((optional, for garnish))

Place the fenugreek seeds, coriander seeds and cumin seeds in a blender bowl or spice grinder.
Blend the spices into a powder
In a large pot, heat the oil. Add the onions and saute over medium heat for about 7-8 minutes until they're soft.
Add the ginger and minced peppers, stir to mix.
Add the powdered spices and mix.
Stir in the tomato puree and tomato paste. Mix and cook 2-3 minutes.
Add paprika and peanut butter and mix them in.
Add all the vegetables and peanuts along with 3 cups of vegetable broth or water. Mix and bring the stew to a boil. Cover and cook 20-25 minutes or until the vegetables are tender. You can add more stock if you wish to thin out the stew.
Finally stir in the harissa. I add a couple of tablespoons first, taste, then add more if I want to.
Garnish with cilantro, if using, and serve hot.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥘Stew

CuisineAfrican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 48 weeks ago

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