Monday, June 1, 2020

Spicy African Peanut Stew

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