Scd Gluten Free West African Vegetable And Nut Stew Food

WEST AFRICAN PEANUT STEW (VEGAN)

WEST AFRICAN PEANUT STEW (VEGAN) image

Thick, hearty and delicious this vegan West African Peanut Stew is made in one pot and ready in about 30 minutes making it a perfect weeknight meal!

Provided by Julie | The Simple Veganista

Categories Entree

Time 30m

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil or 1/3 cup water (for water saute)
1 large onion, diced
5 - 6 cloves garlic, minced
2 - 3 tablespoons ginger, grated
1 tablespoon ground coriander
1 - 2 chili peppers (jalapeno, serrano, scotch bonnet or habanero peppers), diced*
2 - 3 lbs. sweet potatoes, peeled and cut into 1/2 inch cubes
1 can (15oz.) diced tomatoes, with juices
4 cups low-sodium vegetable broth or water (or combo)
3/4 cup natural peanut butter (creamy or smooth)
5 oz. fresh spinach, chopped if not using baby spinach**
2 small lemons, juice of
mineral salt & pepper, to taste
fresh cilantro, chopped
peanuts, crushed or whole
dash of hot sauce (sriracha, franks hot sauce or red pepper flakes), optional
grain of choice (rice, quinoa or couscous), optional

Steps:

In a large pot, heat oil or water over medium heat, add the onion, garlic, ginger, and chili peppers and saute for 5 minutes stirring frequently.
Add the sweet potatoes, tomatoes, spices and liquids, and bring to a boil. Reduce heat and simmer for 15 minutes, or until sweet potatoes are fork tender.
Turn off heat and stir in the peanut butter, and finish with the spinach and lemon juice. Soup will thicken upon cooling. Season with salt & pepper to taste.
Serves 4 - 6
Serve in individual bowls with optional grain of choice (this cilantro lime rice would be great) and garnish with cilantro and peanuts. Soup pairs wonderfully with naan bread for soaking and dipping!
Leftovers will keep for 5 days in a covered container in the refrigerator. To store longer, keep in the freezer for up to 2 months in freezer friendly containers or baggies.

Nutrition Facts : Calories 276 calories, Sugar 7.4 g, Sodium 201.4 mg, Fat 17.7 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 22.3 g, Fiber 8.8 g, Protein 15 g, Cholesterol 0 mg

WEST AFRICAN GROUNDNUT STEW (MOOSEWOOD)

West African Groundnut Stew (Moosewood) image

This is from the excellent Moosewood Restaurant of NY. (Trying for the first time, will add to description once we know more) Reprinted from Sundays at Moosewood Restaurant, Copyright © 1990 by Moosewood, Inc. Simon and Schuster, publisher.

Provided by jordanpoling

Categories Stew

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 cups chopped onions
2 tablespoons peanut oil or 2 tablespoons vegetable oil
1/2 teaspoon cayenne pepper
1 teaspoon garlic, pressed
2 cups chopped cabbage
3 cups cubed sweet potatoes (1-inch cubes)
3 cups tomato juice
1 cup apple juice or 1 cup apricot juice
1 teaspoon salt
1 teaspoon grated peeled gingerroot, fresh
1 tablespoon chopped cilantro, fresh (optional)
2 chopped tomatoes
1 1/2-2 cups chopped okra
1/2 cup natural-style peanut butter

Steps:

Sauté the onions in the oil for about 10 minutes. Stir in the cayenne and garlic and sauté for a couple more minutes. Add the cabbage and sweet potatoes and sauté, covered for a few minutes. Mix in the juices, salt, ginger, cilantro, and tomatoes. Cover and simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra and simmer for 5 minutes more. Stir in the peanut butter, place the pan on a heat diffuser, and simmer gently until ready to serve. Add more juice or water if the stew is too thick.

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