I have to start out by saying that African-style peanut stews are my favorite thing on the planet, ever since I got serve a chicken one (passed down from someone who'd been in the Peace Corps in Niger) when I was in grad school. I think this is my new favorite, though! From Julia Moskin in the New York Times.
Provided by lecole54
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- In a colander, toss eggplant with 1 teaspoon salt; set aside for 30 minutes. Rinse, drain well and set aside. In a small bowl, combine cumin, coriander, turmeric and cayenne; set aside.
- In a large pot, heat 3 tablespoons oil over medium-high heat. Add shallots and fry, stirring often, until soft, crisp and caramelized, about 10 minutes. Using a slotted spoon, transfer shallots to a large bowl, leaving oil in pot. Raise heat to high and add eggplant. Cook, stirring often, until lightly browned and just tender, about 10 minutes. Transfer to bowl with shallots.
- Add remaining 1 tablespoon oil to pot and heat over medium-high heat. Add ginger and chilies and cook, stirring for 30 seconds. Add spices and cook, stirring, 30 seconds more. Add onion and cook, stirring to scrape up any browned bits, until softened and translucent, about 5 minutes. Add tomato paste and cook, stirring, 1 minute.
- Add diced tomatoes, stock or water, eggplant, shallots and a sprinkling of salt. Bring to a boil and cook 5 minutes. Place peanut butter in a medium bowl, add one or two ladlefuls of hot soup, and stir until emulsified, then pour mixture back into soup.
- Reduce heat to a simmer, add zucchini, cover and cook 10 to 15 minutes, until vegetables are tender. Turn off heat and stir in lemon juice and chopped cilantro. Let cool slightly and taste; add salt if necessary. Serve in bowls with rice, garnished with cilantro leaves and chopped peanuts, if desired.
Nutrition Facts : Calories 274.5, Fat 20.5, SaturatedFat 3.9, Sodium 516.8, Carbohydrate 19.6, Fiber 6.8, Sugar 9.5, Protein 8.5
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Aybak Khouran
[email protected]This recipe is a waste of time and money. Don't bother making it.
Matovu Matovu
[email protected]I followed the recipe exactly and my stew turned out terrible. I don't know what went wrong.
Minnu Minhaj
[email protected]This stew was a lot of work to make and it didn't really taste that great.
ZAITUNA G
[email protected]I found this stew to be a bit bland. I think it could use more spices.
Mst Samir
[email protected]This stew is a little too spicy for my taste, but I still enjoyed it. I think next time I'll use less chili powder.
Sakiusa Mainawalala
[email protected]This stew is a great way to get your kids to eat their vegetables. My kids loved the sweet and savory flavors and they didn't even notice the hidden veggies.
Destiny Madison
[email protected]I made this stew for a potluck and it was a huge hit. Everyone loved the unique flavor combination.
Momin Rehman
[email protected]I'm not a huge fan of peanut butter, but I really enjoyed this stew. The flavors are well-balanced and the peanut butter adds a nice creaminess without being overpowering.
Awais Moosiani
[email protected]This recipe is a keeper. It's easy to make, flavorful, and a great way to use up leftover chicken.
Ikbal Jan
[email protected]I love the complexity of flavors in this stew. The peanut butter, ginger, and tomato all work together to create a truly unique and delicious dish.
MD Rukat
[email protected]This stew is a great way to warm up on a cold day. The spices really pack a punch and the peanut butter adds a creamy richness.
HONEY GAMERZ
[email protected]I'm always looking for new ways to cook chicken, and this recipe definitely delivers. The peanut sauce is amazing and the ginger and tomato add a nice depth of flavor.
Samarpan Thapa
[email protected]I served this stew over rice and it was delicious. The flavors really come together and create a satisfying dish.
Mehr Muhammad irfan
[email protected]This stew is so easy to make. I had it on the table in less than 30 minutes.
Zenat Ahmadzai
[email protected]I'm not a big fan of spicy food, so I halved the amount of chili powder. It was still plenty flavorful and had a nice warmth to it.
Makayla Wilson
[email protected]This recipe is a great way to use up leftover chicken. I also added some chopped vegetables to make it a more complete meal.
Seth Ricord
[email protected]I love the vibrant color of this stew. It's so inviting and makes me want to dig in.
John Rafferty
[email protected]This stew was a hit with my family! The combination of spicy, nutty, and tangy flavors was perfect. I'll definitely be making this again.