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“Vegetables and ground nuts have long been a staple in African cuisine. With the introduction of the peanut by way of South America in the 1560's, new variations of existing dishes became available. Other vegetable options could include okra, eggplant, squash, and different greens and can be served over rice, millet, couscous and even potatoes.”

Ingredients Nutrition


  1. Cook rice according to package directions and set aside.
  2. While the rice is cooking, in a 6 qt stockpot, heat oil on medium. Add onions and saute, stirring occasionally, until tender, 5-7 minutes. Add garlic, jalapeno peppers, curry powder and ginger and saute for 1 minute.
  3. Stir in broth, tomatoes and peanut butter. Add seasonal vegetables and increase heat to medium-high. Bring to a boil, then reduce heat to a simmer and cook until the seasonal vegetables are tender, 12-15 minutes. Season with salt.
  4. Divide rice among serving bowls and top with stew and cilantro.

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