Recently, we hijacked this recipe for Peanut Stew from Epicurious.com and made it our own. Peanut stew (also called Maafe or Groundnut Stew) is a common dish in West Africa, and there are hundreds of variations. It can be eaten alone or commonly over rice. This version actually includes rice in the cooking of the stew itself, although one could easily skip this step and simply serve the thick, pureed stew over top of rice and vegetables.
Miss Curry suggests serving the stew over a bed of rice and braised collard greens. For a little more protein, adding chickpeas to the stew (add with the carrots) will really fill it out; omnivores can serve it over a bit of leftover shredded chicken. Okra, another traditional West African ingredient, is often used in this dish. Chopped tomatoes can be used, and if you enjoy spiciness, a variety of hot peppers can also be added to change the flavor profile.
Below you will find the original recipe, but be bold and experiment!
- 1 tablespoon peanut oil
- 1 medium onion, halved, sliced
- 3 garlic cloves, minced
- 3 tablespoons curry powder (*note: we used a spicy Madras)
- 4 cups (or more) chicken stock or canned broth
- 1/3 cup rice
- 3 medium carrots, peeled, sliced
- 1/2 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
- 1 1/2 teaspoons sugar
- Finely chopped green onions
- Chopped fresh cilantro
Heat oil in heavy large saucepan over medium-high heat. Add onion, garlic and curry powder and sauté until onion is translucent, about 6 minutes. Add 4 cups stock and bring to boil. Stir in rice and carrots. Reduce heat and simmer until rice is very tender, stirring occasionally, about 20 minutes.
Puree half of soup in blender or processor with peanut butter. Return puree to saucepan. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir soup until heated through, thinning with more stock if desired; do not boil. Mix in sugar. Ladle soup into bowls. Sprinkle with green onions and cilantro.