West African Ground Nut Stew

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West African Ground Nut Stew

Widely cultivated across the African continent, ground nuts (peanuts) are an important crop. Because they are a leguminous crop, ground nuts contribute to soil fertility by fixing nitrogen and because they are high in protein, ground nuts also contribute to the nutritional state of communities. Many FRB supported programs train farmers on the cultivation and nutrition of ground nuts. Inspired by a recent FRB trip to visit programs in Malawi, Zambia, and Mozambique. FRB volunteer Judi Frost shares this recipe for groundnut stew. 

WEST AFRICAN GROUND NUT STEW

From: A World Community Cookbook – More-with-Less

By Doris Janzen Longacre

Serves 8

In large heavy kettle, heat:   3 T. oil

Add:  2 lbs. beef cubes, 1”or smaller, rolled in flour (option: may use chicken pieces instead of beef)

While browning, add:    ½ tsp. nutmeg,   1 T. chili powder

When meat has browned, add:

4 medium-sized onions, sliced

1 clove garlic, minced

3/4 cup tomato paste

6 cups water

Red pepper – if desired.

Simmer until meat is tender.  One half hour before serving, heat in small saucepan:

1/2 cup chunky peanut butter and 2 T. oil

Stir over medium heat for 5 minutes. Add peanut butter mixture slowly to beef stew and simmer over low heat 20 minutes.  Serve over rice.  May be accompanied with small dishes of condiments.

Suggested condiments:  tomato chutney (or mango chutney!), peanuts (or cashews), sunflower seeds, coconut, chopped scallions/tomatoes/onions/green pepper, pineapple tidbits, chopped apple, raisins, banana slices, chopped cooked eggs.

IMPORTANT NOTE:  THIS MEAL IS ENHANCED BY “DINING IN THE DARK”.  EXPERIENCE HAS REVEALED THAT EACH BITE IS A DELIGHTFUL SURPRISE WHEN IT IS DIFFICULT TO SEE EXACTLY WHAT HAS BEEN SCOOPED UP ON YOUR FORK!  

Try it!

Blessings, Judi                                                                                    

and Daniel… (who is very bored!)

11/30/2012 | Comments: 0 | Add Comment