West African Peanut Stew - Eric Freeman Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Oil or peanut oil,
1 medium: Onion, chopped
1: Garlic clove, minced
1: 28 oz can crushed tomatoes,
2: 10oz cans white beans,
2 cup: Frozen or fresh sweet corn,
1 large: Potato, peeled and chopped
1/4 cup: Peanut butter, (creamy or chunky) (3-4 Tbsp)
1 tsp: Chili powder,
1/2 tsp: Ginger,
1/2 tsp: Cayenne,
Salt,
Pepper,
Directions:
In a large heavy pan, saute onions in oil over medium high until
translucent, stirring frequently. Add garlic and stir for 3-4 minutes. Add
everything else and mix well. Bring to a boil, then reduce heat and simmer
covered for 30 minutes, stirring occasionally. The potato pieces should be
tender. If stew gets too thick, add water.
Adapted by Eric Freeman from a Pillsbury Bake-Off Cookbook recipe, by Joyce
Bowman of Raleigh, NC
Busted and Entered for you by: Bill Webster
Posted to MC-Recipe Digest V1 #872 by Bill Webster on
Oct 28, 1997
Source from luhu.jp
translucent, stirring frequently. Add garlic and stir for 3-4 minutes. Add
everything else and mix well. Bring to a boil, then reduce heat and simmer
covered for 30 minutes, stirring occasionally. The potato pieces should be
tender. If stew gets too thick, add water.
Adapted by Eric Freeman from a Pillsbury Bake-Off Cookbook recipe, by Joyce
Bowman of Raleigh, NC
Busted and Entered for you by: Bill Webster
Posted to MC-Recipe Digest V1 #872 by Bill Webster
Oct 28, 1997
Source from luhu.jp