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

Teff Chili

I made a batch of Teff recently and used it in several recipes. Making the batch ahead of time is a time saver when it comes to preparing the meals.

You can use canned beans or dry beans that you have already hydrated. If you use canned beans, drain and rinse them before adding to the pot. 

Ingredients

• Olive oil ... just enough so items do not stick to the pot  
• 1/2 cup diced onion
• 6 cloves of garlic diced
• 4 cups of beans (use a combination of black, pinto, and kidney)
• 2 cups corn (I used frozen) If you use canned, drain the can before adding the corn to the pot.
• 1 can tomatoes (I used fire roasted)
• 2 carrots diced
• 1 TBSP cayenne
• 1 TBSP cumin
• 1 TBSP paprika
• 2 cups cooked teff

Instructions:

• Satue onion, garlic, and carrot in olive oil for a few minutes
• Add spices and tomatoes and stir to combine.
• Add bean, corn, and teff and stir to combine. 
• Bring to a boil. 
• Reduce to simmer, cover, and cook for about 20 minutes. 

Serving options:

• Add salt and pepper to taste 
• Gluten free bread
• Top with avocado
• Top with raw red onion
• Top with gluten free tortilla chips

Teff and Black Bean Meatballs

You can use canned black beans or hydrate dry beans for this recipe.

To save time, I prepared a batch of TEFF and BLACK BEANS and am using them in various recipes through the week. 

The meatballs can be prepared and ready to eat in 30 minutes or less. 

Ingredients:

• 1 cup of cooked teff 
• 2 cups of black beans (you can use a combination of black, pinto, and kidney)
• 4 garlic cloves
• 1/2 cup onions/shallots 
• 1 1/2 TBSP Italian seasoning
• 1/4 cup nutritional yeast
• 1/2 TBSP crushed red pepper
• Olive oil ... just enough to cook the meatballs 
• 1/2 cup Sonar! Tortilla Chips (crumbled) NOTE: I used Sea Salt

Instructions:

NOTE: you can saute the onion and garlic in olive oil until translucent OR use them raw. Try it both ways and see what you prefer.

• Combine ingredients into your blender or VitaMix and pulse until combined.I like to leave my meatballs with a few chunky pieces of bean. 
• Shape into meatballs the size you prefer
• Cook in a pan with just enough olive oil so they do not stick or bake in the oven or use an air fryer.

Add to soups, pasta, or eat as a meatball sandwich!