also commonly known as “west african ground nut stew,” this is inspired by a popular west african staple dish that varies in preparation across the region.
Peanut Butter Sauce
1.5 cups unsweetened all natural peanut butter, unsalted if possible
1 cup crushed tomatoes or tomato sauce
1 teaspon bouillon, eg. maggi cube
1 teaspoon each: anise, black pepper, ginger powder (fresh ginger is ideal, but hey)
1-2 cloves garlic
one large onion, sliced
1 tbsp olive oil
vegetables to your preference: i like okra (whole or chopped), but for this i used 5 carrots (sliced down the middle and cut into 2-3 inch chunks), 1 bell peppers (large, thick slices)
1) Heat oil and cook bouillon, onions, ginger, garlic until onions are translucent.
2) Add peanut butter to onion mixture and stir around quickly on medium heat for one minute, allowing the peanut butter to brown. careful, it will stick to the pan so move quickly! after one minute, add tomatoes, stirring constantly.
3) Pour in 5 cups of water, mixing slowly to smooth out the peanut butter. Turn heat down and let simmer for about 10 minutes until the sauce is evenly thick, and at your desired consistency. stir occasionally, and if it seems a bit too “liquidy” let it simmer longer (i always end up adding more water). Add salt and black pepper to taste– 1 tsp each to start.
4) Throw in vegetables of your choice! Here i used 5 carrots, one green pepper, and the other half of the onion slices. let these cook in the sauce until tender, no longer than 10 minutes.
Serve with rice!or pasta, quinoa, any grain or starch of choice.
$4.63 not including rice