1 teaspoon pressed or finely chopped garlic cloves
2 cups chopped cabbage
3 cups cubed sweet potato (1-inch cubes)
3 cups tomato juice
1 cup apple or apricot juice
1 teaspoon salt
1 teaspoon grated, peeled ginger
1 tablespoon chopped, fresh cilantro - optional
2 chopped tomatoes
1 1/2 - 2 cups fairly finely chopped okra
1/2 cup peanut butter
Directions
Saute the onion in the oil for about 10 minutes. Stir in the cayenne and garlic and saute for a few more minutes. Add the cabbage and sweet potatoes and saute, covered for a few minutes. (How one sautes covered I do not know.) Mix in the juices, salt, ginger, cilantro, and tomatoes. Cover and simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra and simmer for 5 minutes more. Stir in the peanut butter, place the pan on a heat diffuser and simmer gently until ready to serve. Add more juice or water if the stew is too thick.
Always serve groundnut stew on one of the West African starches - rice, millet, or stiff porridge (ugali). And alongside serve any of the following: hard-boiled eggs, chopped scallions, chopped fresh parsley or cilantro, cubed papaya, sliced bananas, mangoes, pineapples, or oranges, grated coconut, whole or crushed peanuts.
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