This recipe is my adaptation of a recipe for “Groundnut Stew” from the Moosewood Restaurant Cooks for a Crowd cookbook, which was on sale at the Montreal Chapters for $10, and if it still is, I highly recommend you run out and buy it. The recipes are excellent, simple, and fairly easy to adapt to less-than-hoards of diners.
Ingredients:
1-2 tablespoons vegetable oil or peanut oil
2 cloves garlic, minced
1 medium onion, chopped
1 large sweet potato, cubed
1 can chick peas, drained & rinsed
2 cups tomato sauce or tomato juice
1 cup apple juice
1/4 teaspoon cayenne powder (or more, to taste)
1/4 teaspoon salt
1 small chunk fresh ginger root, grated, or 1/2 teaspoon ground ginger (optional)
1/2 cup peanut butter
1/2 cup unsalted roasted peanuts
2 tablespoons soy sauce
1. Saute the onions, garlic & cayenne in the oil until the onions are soft
2. Add the sweet potatoes and saute until the sweet potatoes brighten
3. Mix in the juices, salt, and ginger. Bring to a boil and then simmer until the sweet potatoes are tender
4. Stir in the soy sauce, peanuts and peanut butter and heat gently. Add extra apple juice or water if stew is too thick.
5. Serve over rice. Serves 4.
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