![]() ![]() Saute the onions for 3-4 minutes, stirring often.When the pan is hot, add the oil and diced onions. Heat a large, heavy bottomed pot over medium-high heat.If you don’t have a blender or food processor, just place everything into a large mixing bowl and use a whisk to combine them. Add all the sauce ingredients to a blender or food processor and pulse to combine.Make the Sauce Regardless of which method you’re going use to cook the stew, you’ll need to make the sauce first. If not, you can use mild green chilies, diced jalapeños, or for extra spicy flavor, finely mince a Serrano or Habanero pepper. WOWZA! If you’re up for the spicy challenge, feel free to add them. Spicy chilies of choice – Originally, African peanut stew is topped with scotch bonnet peppers (a West African pepper), which are the hottest of hot! Trust me, we tried them.Cooked white or brown rice, cauliflower rice, or quinoa.You can substitute ground ginger for fresh if you need to. Aromatics – minced garlic and fresh ginger give an earthy flavor to the stew.The starchy vegetables (carrots and sweet potato) add nourishment and a touch of sweetness. Veggies – chopped onion, sweet potatoes, spinach (or baby spinach) and carrots.Broth or stock– Feel free to use either vegetable or chicken broth or stock.Protein – bite-size pieces of boneless pork, chicken, turkey or beef stew meat are optional. If you’re making vegetarian African peanut stew, feel free to use chickpeas instead.Neutral flavor cooking oil – avocado oil, vegetable oil, and olive oil are all good options.If you don’t have ground coriander, ground cumin will work just fine. Spices – Smoked paprika, ground coriander, kosher salt and black pepper, and if desired, a little cayenne pepper. ![]() For this stew we use peanut butter for a creamy, earthy flavor.
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