gold in the air
WEST AFRICAN PEANUT STEW
6 to 8 servings
1 1/2 tablespoons light olive oil
1 large red onion, chopped
3 to 4 cloves garlic, minced
2 cups shredded white cabbage
2 medium-large sweet potatoes, peeled and cut into 1/2-inch dice
16-ounce can diced tomatoes, with liquid
1 teaspoon grated fresh ginger, or more to taste
2 cups trimmed and sliced fresh okra, or one 10-ounce package
frozen sliced okra, thawed (see Note)
1/2 cup natural-style peanut butter
1/4 teaspoon cayenne pepper, or 1/2 teaspoon red pepper flakes,
more or less or to taste
Salt to taste
Garnishes (optional):
Chopped scallions
Chopped peanuts
Heat the oil in a soup pot or steep-sided stir-fry pan. Add the onion and garlic and sauté over medium heat until the onion is golden.
Add the cabbage, sweet potatoes, tomatoes, ginger, and 3 cups water. Bring to a simmer, then simmer gently, covered, until the sweet potatoes and cabbage are nearly tender, about 15 minutes.
Add the okra, then stir in the peanut butter, a little at a time, until it melts into the broth. Stir in the cayenne or red pepper flakes, then simmer gently, covered, for 10 minutes longer, or until all the vegetables are tender. Add a bit more water if needed for a moist but not soupy consistency.
Season with salt, then serve in bowls over hot cooked rice. If desired, garnish each serving with chopped scallions and/or chopped peanuts.
Calories: 219; Total fat: 11 g; Protein: 8 g; Fiber: 5.2 g; Carbohydrates: 23 g; Cholesterol: 0 g; Sodium: 59 mg
NOTE: Okra may not be everyone’s favorite vegetable, but in this dish it is very good. However, if you truly want to avoid it, substitute a 10-ounce package of frozen cut green beans (or 2 cups fresh green beans cut into 2-inch lengths) for results that are equally delectable, if a bit less authentic.
Enjoy.
its nice to rest in the pavement at night and observe traffic, and just doze off starring at the people who are driving back home.
