I made
African Peanut Stew after I researched a handful of recipes and combined them into the dish I prepared. One thing I would do different next time, I would make it a little thinner. I would add 1/2 the peanut butter and an extra can of tomatoes. Suggested changes NOTED in ingredient list below.
Ingredients:
- 1 cup TEFF grain
- 1 cup brown lentils
- 1 tbsp olive oil or coconut oil
- 6 cups of water
- 2 cups of canned tomatoes (NOTE: I would add 4 cups)
- 1 cup peanut butter (NOTE: I would add 1/2 cup)
- 2 cups diced carrots
- 1 tsp cinnamon
- 1 tsp cloves
- 1 tsp nutmeg
- 1.5 tsp cayenne pepper
- 1.5 tsp mustard seeds
- 1.5 tsp caraway seeds
- salt and pepper to taste (at serving)
NOTE: If you do not like spicy ... start with 1/2 the quantity of spices. After you prepare the dish you can taste and decide if you wish to add the other 1/2. If you like REALLY spicy food, you may with to add even more!
Instructions:
- Brown the teff, lentils, and spices in a warm pot (on low) with the oil
- Add water, stir to combine, bring to a boil, reduce to simmer, and cover
- After 10 minutes, stir, and add the carrots and cook for another 5 minutes
- After 5 minutes add the tomatoes and peanut butter, stir, and cook for about 10 minutes
- Serve with a side of gluten free bread, gluten free croutons, or sprinkle with parsley
