West African Groundnut Stew

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

West African Groundnut Stew

vegetarian, soups/stews, african

2 each sweet potatoes
2 tablespoon vegetable oil
3 each garlic cloves, minced
3 tablespoon grated ginger
2 tablespoon coriander
1/2 teaspoon cayenne
1 medium onion, chopped
2 medium toamtoes, chopped
4 cup eggplant
1/2 cup stock
1 cup zucchini
2 each green peppers, chopped
2 cup tomato juice
1/2 cup peanut butter

Boil the potatoes till they are just tender. Saute the garlic & ginger with the spices for 1 minute & then add the onion. Saute for a few minutes longer. Add tomatoes, eggplant & a splash of the water. Simmer for 10 minutes. Add the zucchini & peppers & simmer for 20 minutes. Drain the potatoes, mash roughly & add to the stew. Add the juice & peanut butter. Stir well. Simmer for 5 to 10 minutes. Serve on rice or millet & garnish with pineapple or banana slices. "New Recipes From Moosewood Restaurant"