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How To Make Ghanaian Peanut Stew

By Travel Noire

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Nothing brings cultures together quite like food. To celebrate the black men and women who are using food and flavors to connect cultures and communities, we’re sharing some of our favorite recipes from professional chefs, at-home cooks and foodies who know that great flavors can bring us all together. Maya-Camille Broussard of Justice of the Pies (@justiceofthepies) shares one of her recipes for Ghanaian Peanut Stew that’s simple to make and delicious.

 

 

RELATED: Travel Noire Eats And Recipes: Senegalese Fataya Pot Pie

 

WHAT YOU’LL NEED

 

Tools:

Dutch oven
wooden spoon
peeler

 

Ingredients:

2 tbsp peanut oil
1 large yellow onion, diced
2 tbsp ginger paste
½tbsp crushed red pepper
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground turmeric
1 tbsp paprika
1 tsp cayenne
5 cups vegetable broth.
2 large sweet potatoes, peeled and cut into chunks
1 (16 oz) can of chopped tomatoes
1 red bell pepper, cored, seeded and diced
1 green poblano pepper, cored, seeded and diced
1 tbsp brown sugar
2 ½ cups of kale, chopped
1 cup peanut butter
1 cup roasted peanuts, plus more for garnish
2 tbsp garlic, minced
salt and pepper to taste
lime and cilantro for garnish
2 cups cooked rice

 

INSTRUCTIONS

 

1). In a large Dutch oven, heat peanut oil on medium-high heat. Add onions and cook until translucent (about 10-15 minutes). Add garlic and ginger and cook for one minute. Add cayenne, paprika, turmeric, cumin, coriander, and red pepper. Stir for one minute.

 

2). Pour in vegetable broth. Add sweet potatoes. Stir in peanut butter, poblano pepper, red bell pepper, and brown sugar. Bring to a simmer and reduce heat to medium to maintain a steady simmer.

 

3). Cook for 30 minutes while stirring occasionally. Once the sweet potatoes are tender, add kale and cook for 10 minutes.

 

4). Serve over rice with a squeeze of lime and sprinkle of peanuts and cilantro.

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