Happy Tuesday!

It’s late summer. We’re getting glimpses of cooler weather and fall colors, Cozy ingredients are right around the corner, but we’re still hanging on to the warm glow of summer. Peanut Stew fits snuggly between summer and fall. It’s hearty, creamy, sweet, and spicy. Basically everything I was looking for in a dish, without using typical autumn fare. I first made this stew in culinary school and was pleasantly surprised by the outcome. I originally envisioned a creamy, blended soup, that was very peanut forward. Unveiled was a flavorful and texturally diverse dish, where the nut butter was a secondary player. That being said, peanut is still present. This dish, also known regionally as Maafe, stems from West African groundnut stew, and peanuts were later incorporated. There are many variations, some include a mix of vegetables and meat, while others are solely protein in a peanut sauce. Todays variation will incorporate various veggies and tempeh as our main protein. Bringing together flavors you may not typically associate, peanut stew delivers.

Ingredients Explained

• Oil

  • High heat oils (sunflower for example) are best because we are trying to brown certain ingredients, and a lower smoke point oils (olive oil, coconut oil) burn before the ingredients were browned

• Tempeh

  • Tempeh is fermented soybeans that have been pressed I to a brick-like shape. It smells sweet, like bread dough or yeast. The taste is mild, and the texture is the same as edamame (because they’re the same bean!)

• Onion

  • Use a white or yellow onion for the milder flavor. We’re looking for the onion to add sweetness to the stew.

• Ginger

  • Use fresh ginger for this recipe. We want that spicy, floral tone. That being said, I wouldn’t replace with powdered or dried ginger as it won’t add the same flavor profile.

  • Use a microplane or fine cheese grater to get the desired texture. If you don’t have either, you can always throw the ginger in your blender with a bit of water.

• Garlic

  • Add as much or as little as you like! I’d finely chop it or use a garlic press for this one.

• Spices

  • This is a really delicious spice mix, with the cloves , cinnamon , and fenugreek adding warmth and body to your stew. Make sure all your spices are ground before adding them in, as we won’t be blending before serving.

• Harissa

  • This is one of my favorite ways to add spice to anything and everything. Use your favorite brand and play around with the quantity. I used 2 Tbsp because I like spicier food, but you can use more, less, or none at all! My favorite brand is HLTHPUNK Harissa Chili Paste…it sets itself apart from other brands by having a deep, smokey flavor to it that is unmatched. You’ll have to order it online from a third party (not sure why), but it’s highly worth it.

• Tomato Paste

  • In the same realm as harissa, just without the spice. Tomate paste is here to round out the flavors, bring some acidity and base to our stew. If you using little to no harissa, use more tomato paste in its place.

• Peanut Butter

  • The namesake of supper. Play around with the amount of peanut butter you add, especially if you want a subtler peanut flavor. You can substitute sunflower butter if peanuts are a no-go or you want a more subtle nuttiness.

• Diced Tomatoes

  • I used fire roasted to add some smokiness, but any diced tomato is fine.

• Vegetable Stock

  • In the spirit of Ina Garten, you can use store bought or homemade. If you want to make homemade veggie stock, but don’t know where to start, check out my welcome post for my favorite vegetable stock recipe.

• Eggplant

  • Adding a slightly chewy texture and really soaking up all the flavors, eggplant provides variety.

• Okra

  • This ingredient can be used as a garnish or cooked into the stew.Allow th okra to cook down and soften before serving. If you don’t like okra or have a hard time finding it (like I do), peas or green beans are a great substitute.

• Salt

  • This is a situation where we want to salt as we go, typically after the addition of vegetables, liquid, or a protein. If you’re new to salting as you go,add about a ¼ tsp of salt after the addition of each major ingredient. Tasting your food as you cook is a great way to asses not only your salt level, but also, the flavor profile.

  Toppings

  • There are many ways to top a stew, but I felt the best were scallions, peanuts, and a lime wedge. The stew speaks for itself and doesn’t really need anything extra on top.

Conversions for this Recipe

Small dice = ¼” x ¼” ¼”

1/8 tsp = pinch

½ Tbsp = 1 ½ tsp

1 Tbsp = 3 tsp

¼ c = 4 Tbsp

14 oz = 1 medium can

1 quart = 4 cups = 32 oz

Notes Before Cooking…

• Servings: 4

• Prep Time: 30 min

• Cook Time: 45 min

• Total Time: 1 hr 15 min

• Double this recipe to have fewer ingredients left over

  • A double recipe will use one large eggplant and an entire bag of peas (if you’re substituting).

• On the other hand, this recipe is great if you have extra bits and pieces laying around.

• Salt as you go. This will incorporate the salt more evenly and create a more well salted dish, as opposed to adding it all in at the end. Add about ¼ tsp after each step, if you’re new to salting as you go.

• We are looking for our veggies to be small enough to fit on a spoon with other ingredients. We want to taste everything together, not just a huge piece of eggplant.

• When you first add the broth, the stew will be very thin and soupy. However, as the stew continues to cook, it will become thicker.

• Serve with your grain of choice or crusty bread., If serving with a grain, start cooking it before Step 1 of this recipe. That way, everything will be done cooking around the same time.

Recipe

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