AFRICAN PEANUT STEW

African Peancurry - redolent with peanut butter!

Adapted from Holy Cow Vegan (www.holycowvegan.net)

Don’t know what an African Peanut is – so I assume this means a peanut stew from Africa. What ever it is it’s really good. It incorporates a home made harissa..

½ teaspoon fenugreek seeds

2 tablespoons coriander seeds

1 teaspoon cumin seeds

NOTE: (You can use already ground spices if needs be)

1 tablespoon oil

1 large onion, diced

1 tablespoon grated ginger

1 green chili (jalapeno preferably). Remember that more heat gets added later so this is optional.

1 kg eggplant

1 large diced sweet potato – two cups around

3 tomatoes (pureed) or a can

2 tablespoons tomato paste

¾ cup smooth peanut butter (or more if you really love peanut butter)

¾ cup peanuts

4 cups vege stock (1 large

 will do)

1 teaspoon paprika (sweet is best)

3 – 4 tablespoons harissa (see recipe next)

Salt to taste

Coriander for garnish

Place the fenugreek, cumin and coriander in a spice grinder and grind to powder (or use muscles and a mortar and pestle).

Heat the oil and add the onions , saute for 7 – 8 minutes until soft and tender, add the garlic and ginger and chillies (if using). Stir 1 minutes and then add the powdered spices.  Temper (that is, fry until the spices are fragrant.

Add tomatoes and tomato paste, cook for a moment and then add the peanut butter and paprika.

Add all the vegetables and the peanuts along with 3 cups of broth. Bring the stew to a boil and then reduce the heat, cover and cook for 20 -25 minutes until the vegetables are tender. Add more water if needed during this process.