African Peanut and Squash Stew

"Delicious and different...lots of protein and flavour - no meat!"
 
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Ready In:
55mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • Heat the oil in a large saucepan over medium heat.
  • Add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes.
  • Stir in the garlic, chiles, ginger, brown sugar, cinnamon, and cumin and cook for 1 minute.
  • Add the squash and stir to coat with the spices.
  • Add 1 ¼ cup of the water and salt and pepper to taste.
  • Bring to a boil, then reduce the heat to low.
  • Put the peanut butter in a small bowl and slowly add the remaining ¼ cup water, stirring until smooth.
  • Stir the peanut butter mixture into the stew, cover, and simmer until the vegetables are tender, about 30 minutes.
  • Allow 10 minutes before the end of the cooking time, add the black-eyed peas and peanuts and simmer until heated through.
  • Before serving, taste to adjust the seasonings.

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Reviews

  1. I tried this recipe. My husband and I both enjoyed it. I used dried chillies as I had no fresh ones. I also added some chopped fresh coriander (cilantro to US readers) to the plates when I served it up. Next time, I will add an extra cup of black-eyed peas as I think it needed more for balance and body. I used butternut squash and it seemed to take much longer to become tender than 30 minutes. Very simple to make, however and I liked the spices. I will make this one again.
     
  2. I would love to have done just comments for this, since I made such wild substitutions. But the base was a great jumping-off point, and we really enjoyed this. I used a sweet potato instead of squash, a can of pinto beans instead of black eyed peas, Tabasco instead of chilis. I also added some carrot, cauliflower, and kale, and chunked tofu. And cashews. And some chicken bouillon ("Better Than Bouillon") - not sure how much flavor that added, but in any case the end result was terrific. Mellow, tasty, hearty, nutritious. Thanks!
     
  3. This is a delicious stew! I used acorn squash from the garden which completely disintegrated, making a very rich, thick, and flavourful stew base. I also added a bit of carrot for extra sweetness. It was a great combination of spicy and sweet! The prep time was longer than 15 minutes though---but well worth it.
     
  4. Great recipe! I used pinto beans instead of black-eyed peas, and vegetable broth instead of water, otherwise followed fairly precisely, increasing amounts to adjust to the large squash I was using (5 1/2 cups of kabocha). We have a large squash harvest, and i will definitely be making this again.
     
  5. Super Yummy! Thanks for sharing I will be sure to make this again:)
     
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Tweaks

  1. Great recipe! I used pinto beans instead of black-eyed peas, and vegetable broth instead of water, otherwise followed fairly precisely, increasing amounts to adjust to the large squash I was using (5 1/2 cups of kabocha). We have a large squash harvest, and i will definitely be making this again.
     
  2. I would love to have done just comments for this, since I made such wild substitutions. But the base was a great jumping-off point, and we really enjoyed this. I used a sweet potato instead of squash, a can of pinto beans instead of black eyed peas, Tabasco instead of chilis. I also added some carrot, cauliflower, and kale, and chunked tofu. And cashews. And some chicken bouillon ("Better Than Bouillon") - not sure how much flavor that added, but in any case the end result was terrific. Mellow, tasty, hearty, nutritious. Thanks!
     

RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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