African Peanut And Squash Stew Recipe

Ingredients for African Peanut And Squash Stew

• Olive Oil
• Yellow Onion
• Garlic Cloves
• Hot Chili Pepper
• Fresh Ginger
• Light Brown Sugar
• Ground Cinnamon
• Ground Cumin
• Winter Squash
• 2 cups vegetable broth (or water)
• Natural Style Peanut Butter
• Salt & Freshly Ground Black Pepper
• Black Eyed Peas
• Unsalted Dry Roasted Peanuts

How to Make African Peanut And Squash Stew

1. Heat 2 tablespoons of olive oil in a large saucepan or Dutch oven over medium heat.
2. Add 1 medium onion, chopped, cover, and cook, stirring occasionally, until softened, about 5 minutes.
3. Stir in 2 cloves garlic, minced; 1-2 small chiles, finely chopped (adjust to your spice preference); 1 inch ginger, grated; 2 tablespoons brown sugar; 1 teaspoon ground cinnamon; and 1 teaspoon ground cumin. Cook for 1 minute more.
4. Add 1.5 lbs butternut squash, peeled, seeded, and cubed, and stir to coat with the spices.
5. Add 1 cup of vegetable broth (or water) and season with salt and pepper to taste.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
7. In a small bowl, whisk together 1/2 cup creamy peanut butter and 1 cup of vegetable broth (or water) until completely smooth.
8. Stir the peanut butter mixture into the stew. Cover and simmer for another 20 minutes, or until the squash is tender.
9. Add 1 (15-ounce) can black-eyed peas, rinsed and drained, and 1/2 cup roasted peanuts (or salted peanuts), and simmer for 5-10 minutes until heated through.
10. Taste and adjust seasonings as needed before serving. Garnish with fresh cilantro or chopped peanuts, if desired.