Ghanaian Peanut Stew

This Lent we wanted to share some meatless dinner options from the locations where Mission Doctors serve.

This first Friday of Lent – we want to share the Ghanaian Peanut (called groundnut in West Africa) Stew. This is a dish popular across West Africa.

While there are many versions and recipes, this simple one can be made easily and enjoyed by the entire family with items that you most likely already have on hand.

Ground Nut Stew – serves 4 – 6

Ingredients
· 1 tablespoon oil
· 1 large onion, diced
· 5 – 6 cloves garlic, minced
· 2 – 3 tablespoons grated fresh ginger or 2 teaspoons ground dried ginger
· 1 tablespoon ground coriander
· 1 – 2 chili peppers. You can use jalapeno, serrano, scotch bonnet or habanero peppers based on your heat tolerance. I used a can of
· 4 – 6 sweet potatoes, peeled and cut into 1/2 inch cubes
· 1 can (15oz.) diced tomatoes, with juices
· 4 cups vegetable broth or water
· 3/4 cup creamy peanut butter
· 2 cups chopped fresh spinach
· 1 – 2 tablespoons lemon juice
· salt & pepper to taste

To serve
· rice
· chopped fresh cilantro
· crushed peanuts
· dash of hot sauce (optional)

In a large pot, heat oil over medium heat, add the onion, garlic, ginger, and chili peppers, and sauté for 5 minutes stirring frequently.

Add the sweet potatoes, tomatoes, spices, and liquids, and bring to a boil. Reduce heat and simmer for 15 minutes, or until sweet potatoes are tender.

Turn off heat and stir in the peanut butter, spinach, and lemon juice. Soup will thicken as it cools. Season with salt & pepper to taste.

Serve with rice, and sprinkle with fresh chopped cilantro, peanuts, and a dash of hot sauce.

Elise Frederick

 

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