hile stew is simmering.
A few minutes before serving, heat peanut
ff.
Add tomatoes and peanut butter. Stir until dissolved. Add
o a boil. Add the peanut butter and reduce heat to
Whisk in the broth and peanut butter, season with pepper and
Heat the peanut oil in a large pot
Combine peanut butter and 1/4 cup water.
Saute onion and green pepper in a little oil until soft, about 5 minutes.
In a large pot, add black-eyed peas (or meat), peanuts, water, beef stock (or water), tomatoes, tomato paste, all vegetables, spices, and peanut butter mixture. Stir well to combine.
Simmer on low heat for at least an hour, up to 4 hours, stirring occasionally. You may want to add more water to bring the stew to your desired consistency.
Serve over rice. Garnish with bananas or pineapple.
he boiling water with the peanut butter and add to pot
he stew has cooked for 45 minutes, stir in the peanut butter
lay pot.
Add the peanut butter, tomatoes, thyme, cinnamon, allspice
hrough.
3. Place the peanut butter in a small bowl
Saute the onions in the oil for about 10 minutes. Stir in the cayenne and garlic and saute for a couple more minutes. Add the cabbage and sweet potatoes and saute, covered for a few minutes. Mix in the juices, salt, ginger, cilantro, and tomatoes. Cover and simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra and simmer for 5 minutes more. Stir in the peanut butter, place the pan on a heat diffuser, and simmer gently until ready to serve. Add more juice or water if the stew is too thick.
o low.
Put the peanut butter in a small bowl
inutes. Add peanut butter and blend well. Cook stew another 3 minutes
In large heavy kettle, heat oil; add meat.
When meat is browned, add onion, garlic, nutmeg, chili powder, sliced onion, tomato paste, water and red pepper.
Simmer until meat is tender. A half hour before serving, heat peanut butter and oil in small saucepan.
Stir over medium heat 5 minutes.
Add beef stew and simmer over low heat 20 minutes.
Serve over rice.
In a Dutch oven, sautee the chopped carrots, celery, and onion with the spices. Add the garlic after about 2 minutes (so they do not burn), and stir until fragrant, about 2 minutes.
Add the cubed sweet potatoes and tomatoes, mix for two minutes, then add the water and milk. Simmer until the sweet potatoes are soft, about 20 minutes. Use an immersion blender to puree the stew until smooth. Add the peanut butter and okra, and simmer to desired consistency (it might splatter). Add more water or milk if it is too thick.
Heat 2 Tblsp of stock in a large pot. Add the onion and saute over medium heat for 5 minutes, adding more stock if necessary.
Add the remaining stock, yams, chickpeas, rice and salt; simmer for 45 minutes.
In small bowl, blend the peanut butter with 1/2 cpu of liquid from the stew to make a smooth paste. Stir into the stew along with the greens and cook for 5 minutes.
Stir in the lemon juice, pepper and tamari or Braggs; add chili sauce to taste.
Adjust seasonings and serve.
id, and stir in the peanut butter and garbanzo beans. Make
Heat the oil in a stockpot over medium heat. Saute onion, sweet potato, and garlic until onion is soft. Turn down heat if necessary to prevent burning.
Stir in the broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir in tomatoes, garbanzo beans, jalapenos and zucchini. Simmer until tender, about 15 minutes.
Stir in the cooked rice and peanut butter until the peanut butter has dissolved.
id, and stir in the peanut butter and garbanzo beans. Make
id, and stir in the peanut butter and garbanzo beans.