The following recipe African Peanut Stew comes from frequent SurvivalBlog recipe contributor “Mrs. Alaska.”
Note: This recipe is modified from the one at Sylvia’s Feasting at Home web site. (A recommended site!)
The title may sound unusual to some, but it is delicious, nutritious, and filling. It utilizes shelf-stable and long storage items and is well suited to substitutions and freezing/reheating. So, what’s not to like?
Ingredients And Directions
In 1- 2 TBS of coconut, peanut, or other oil,
SAUTEE until soft: 1 chopped onion, 3-5 garlic chopped cloves, 1 TBS ginger, spicy fresh or dry peppers to taste, 1 tsp paprika, 1/2 tsp pepper, 2 tsp coriander, 1 tsp cumin.
ADD: 2 cups chopped yams, sweet potatoes, or butternut squash, 1 can or 1/5 cups of garbanzo beans (chickpeas) or other beans (cooked or canned), 1 small can of tomato paste, 4 cups of broth (vegetable or chicken), 1/2 – 1 cup peanut butter, 1 tsp salt, and red pepper or cayenne, to taste.
SIMMER for 20 – 30 minutes until yams (or other ingredients) are soft.
TASTE TEST it.
As needed, ADD one TBS apple cider vinegar, and more water, salt, and cayenne.
Optional: ADD fresh or canned greens or meat.
Optional: GARNISH with peanuts and cilantro or chives.
SERVING
Can be served in bowls, or over rice or pasta.
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Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!