Vancouver is going through a cold spell and when I stepped outside today, the frost on the ground was thick and full of sparkles. It’s the kind of cold where you can see your breath and I’m amazed that there isn’t any snow (though they are forecasting some for tomorrow). We’re packing on the sweaters but it’s not enough. So when I thought about dinner, I looked through the crisper and spied the usual winter staples: yams, cabbage, onions. In one of my Moosewood cookbooks
I found a recipe for West African Groundnut Stew and decided that I’d use the basics but add my own twist: unique spices ranging from cardamom, cinnamon, tumeric, cumin, coriander.
The flavours were complex and interesting and it reminded me of one of my favourite soups, this African Yam & Peanut soup, but less rich and heavy. The resulting stew was delightfully belly warming, the perfect meal for a cold winter’s eve.
elsewhere: Over at ReadyMade check out my latest post on being a mindful eater – probably useful for all your new years resolutions.
west african groundnut stew
(inspired by Sundays at Moosewood Restaurant)
1 t coconut oil
1 onion, large dice
1 T fresh ginger
1 large yam, 1″ dice (approx. 2 c)
2 c chopped green cabbage
1 t dried chilis, crushed
1 T cumin
1 t coriander
1/4 t cinnamon
1/4 t cardamom
1/4 t tumeric
1 t salt
1 c diced tomatoes
1 c apple juice
1/4 c natural peanut butter
juice of 1 lime
In a large heavy pot, melt the coconut oil and add in the onions, ginger, cabbage, yams and spices. Saute for 5 minutes and then add in the tomatoes and apple juice and cover pot. Let simmer for 20 minutes or until the yams are soft. If you find the stew a bit dry, add in more apple juice. Add in the peanut butter and lime juice and stir until combined. Serve over rice, millet or your favorite grain of choice.
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