West African Groundnut Stew

Favorite Ethnic Dish

The recipe for the stew was adapted from a version from Sierra Leone, Africa.Serves 4 to 6
2 sweet potatoes, peeled and cubed2 tablespoons vegetable oil3 garlic cloves, minced or pressed3 tablespoons grated fresh gingerroot2 tablespoons ground coriander½ teaspoon cayenne (or to taste)4 cups chopped onions2 tomatoes, chopped4 cups peeled and cubed eggplant¼ to ½ cup vegetable stock or water1 cup chopped zucchini or yellow summer squash2 green peppers, coarsely chopped2 cups tomato juice½ cup peanut butter

   1) Steam or boil the sweet potato cubes until just tender.
   2) Meanwhile, sauté the garlic, ginger, and spices in oil for one minute. Add the onions and cook until they begin to soften. Add the tomatoes, eggplant and a small amount of vegetable stock or water and simmer for 10 minutes. Add the zucchini and peppers and continue to simmer until all of the vegetables are tender, about 20 minutes.
   3) Drain the sweet potatoes and add them to the stew along with the tomato juice and peanut butter. Stir well. Simmer on very low heat for 5 to 10 minutes, stirring occasionally to prevent sticking.
   4) Serve on rice, whole wheat couscous or millet. You can garnish this stew with hard-boiled egg halves, pineapple and banana slices.