West african peanut stew - eric freeman

8 Servings

Ingredients

Quantity Ingredient
1 tablespoon Oil or peanut oil
1 medium Onion; chopped
1 Garlic clove; minced
1 28 oz can crushed tomatoes
2 10oz cans white beans
2 cups Frozen or fresh sweet corn
1 large Potato; peeled and chopped
¼ cup Peanut butter (creamy or chunky) (3-4 Tbsp)
1 teaspoon Chili powder
½ teaspoon Ginger
½ teaspoon Cayenne
Salt
Pepper

Directions

In a large heavy pan, saute onions in oil over medium high until translucent, stirring frequently. Add garlic and stir for 3-4 minutes. Add everything else and mix well. Bring to a boil, then reduce heat and simmer covered for 30 minutes, stirring occasionally. The potato pieces should be tender. If stew gets too thick, add water.

Adapted by Eric Freeman from a Pillsbury Bake-Off Cookbook recipe, by Joyce Bowman of Raleigh, NC

Busted and Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #872 by Bill Webster <thelma@...> on Oct 28, 1997

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