Ground Nut Stew

Back in the day I had a small group of friends form a cooking circle.  We would each pick a course (main dish, side, or dessert) and end up with a meal we enjoyed together.  I seem to recall we planned based on what one person would like to make for theirs and what sounded good that would go along with it.  During the very first such event my friend, Anna, made one of my favorite dishes.  I've modified it only slightly.  And the greatest aspect is it can be made with what you might usually have on hand.

The name, Ground Nut Stew, come from the peanut butter used to soulfully flavor the stew.  I believe the dish is African in origin.  For those that believe peanut butter can only be paired with jelly, think again.  This stew is luscious, rich, and glorious wrapped in a stunning orange color and served on top of a grain of your choosing.  My favorite for this dish is Quinoa. 

I don't have any pictures at the moment as the dish as I would typically make this over the winter months when stews and hearty soups are on the menu.  And be prepared when you make this to use a small bowl as no matter what, you will want seconds.

Ingredients:

• 2 t Canola Oil
• 1 yellow onion, minced
• 1 T ginger root, minced
• 4 cloves of garlic, minced
• 1 hot pepper, of your choosing, minced
• 1 (28oz) can Stewed Tomatoes, with juice
• Smooth Peanut Butter
• Salt and Pepper to taste

In a stock pot, heat the oil over medium heat and cook the onions until softened.  (Approx 6 min) Toss in the garlic, ginger and hot pepper and cook until you can smell it. (approx. 1 minute)  Add in the tomatoes and a good dollop of peanut butter and stir until the peanut butter is thoroughly combined with the tomato juice.  The peanut butter will turn the stew orange when combined with the red of the tomatoes and the yellow onion. (approx 8 minutes)

At this point you want to create a uniform consistency.  Take your hand held blender and blend in the stock pot until smooth.  Of you don't have a hand held blender, use your blender in two batches and return to the pot.

Gussy up:

• 1 (15oz) can Pigeon Peas, aka Gondulles.
• 1 small butter nut squash, peeled and cut into chunks
• 1 Sweet potato, peeled and cut into chunks
• Cauliflower is also nice

Add any/all of the above ingredients to the pot and cook until the desired tenderness has been reached.  Meanwhile, prepare the grain bed.

Grain bed:

• 1 (or 2) cups of Quinoa
• 2 (or 4) cups of Water
• Salt

Bring water to a boil and add the quinoa.  Boil until most of the water is absorbed.  (Approx. 10 - 15 min) Remove from heat and lid.  Fluff with a fork prior to serving.

Garnish:

• Cilantro, lots and lots of cilantro

In a bowl, add a scoop of quinoa, a scoop of the stew and top with the cilantro.  Rinse and repeat.