West African Peanut Stew
1 red onion, chopped
3-4 cloves of garlic, diced (I used a lot more)
2 cups shredded cabbage
2 medium large sweet potatoes, diced
1 can diced tomatoes
1 tsp grated fresh ginger (or more, if you like it a little spicier—I used more)
3 cups water
1 10 ounce bag frozen okra
½ cup creamy peanut butter
¼ tsp cayenne pepper or ½ tsp red pepper flakes (again, more if you like it hotter)
1) Sauté the onion and garlic in the oil until golden; add cabbage, sweet potatoes, tomatoes, ginger, and water. Bring to a boil, then reduce heat, cover and simmer until the cabbage and potatoes are starting to soften, about 15 minutes. Add the okra (my Trader Joe’s didn’t have okra, so I used green beans instead), and then add the peanut butter a small amount at a time. Stir to melt the peanut butter before adding more. Add the cayenne pepper or red pepper flakes and thencover and cook until all of the veggies are tender, about 10 minutes. If needed, add water to keep it moist, but you don’t want to let it get thin like soup.
I served over plain red cargo rice, and I had an apple on the side. It was so delicious and nutritious! You know, I cook a lot, and I can usually tell when I read a recipe if it will be good or not, but I am always surprised when new recipes turn out well. This, even though the vast majority of the time, new recipes turn out well for me; I know my abilities in the kitchen pretty accurately. This time, I had fairly high hopes, but they were still surpassed. This is one of the best new recipes I have tried in a while. I will have to make a blander version for the kids some time—I think they will like the idea of peanut butter in their stew.