I love trying new foods and especially foods from different countries. I first ran across a recipe for Ground Nut Stew in college when I was assigned to make a dish from west Africa. If you're looking for a hearty soup for a rainy day, definitely try this one. I sometimes make it in a crock pot, which makes it even easier. This is a great recipe to try if you still have some sweet potatoes hiding in your basement from the last CSA boxes last year!
INGREDIENTS
1 can chicken or several pieces leftover chicken, shredded
1 T oil
1 medium onion, chopped
1 carrot, chopped
1 green pepper, chopped
1 tsp fresh ginger root, peeled and grated (or 1/2 tsp powdered ginger)
1 sweet potato, peeled & chopped
2 cups chopped spinach (fresh or frozen, or other greens)
1 clove garlic, minced or pressed
2 cups water or broth, divided
1/2 cup peanut butter
1 can tomato paste or tomato sauce
1/4 tsp salt
1/4 tsp pepper
cayenne powder to taste (optional)
DIRECTIONS
Add 1 cup of the water or broth, onion, carrot, green pepper, ginger, sweet potato, spinach, and garlic to crockpot. Saute chicken (if raw) in oil, then add to crockpot. In a bowl, stir together remaining cup of broth, peanut butter, tomato sauce, and spices. Add to crockpot. Cook on high 3-4 hours or on low 8 hours, until ingredients are tender. Add more broth/water to make a thinner soup. Serve over rice, and garnish with cilantro, roasted peanuts, or hot peppers.
NOTES:
You can leave out any ingredients you don’t have or don’t like. This is a flexible recipe.
Substitute chickpeas for chicken to make a vegan version.
