What are groundnuts, you may ask? Why, peanuts! This easy, hearty East African stew can be made with or without meat and provides a fiber punch and delicious, peanuty taste. I made it last winter with chicken but today didn’t have any meat so just added more veggies and it turned out quite well.
- 2 onions, diced
- 2 tomatoes, diced OR 2 tbsp tomato paste
- 2-3 carrots, sliced into rounds
- 2-3 potatoes, diced
- 2 lbs stew beef OR chicken OR other protein choice (or none!)
- to taste: red pepper flakes & salt
- 2-2.5 cups boiling water
- 1/2 cup natural, unsweetened peanut butter PLUS 1/4 cup roughly crushed peanuts
- optional: 1-2 red peppers, diced
- optional flavor changers: 1 tbsp curry powder OR 1 tbsp soy sauce
- NOTE: cooking times will be much shorter without meat, and chicken will cook faster than beef.
- Place onions, tomatoes, veggies, and meat in a Dutch oven. Sprinkle with salt (optional) and red pepper flakes.
- Heat over high and stir until meat loses color. Turn heat to low, cover pot, and allow to simmer for 15 minutes.
- Add boiling water, cover, and continue simmering 45-75 minutes, stirring occasionally.
- Place peanut butter and peanuts in a small, heatproof dish. Ladle 1/2 cup liquid out of the pot and mix into PB to soften. Add mixture to stew and blend it in well.
- Cover and simmer for 30 minutes more or until meat is very tender.
- Serve over rice, fufu, or ugali.