North African Peanut Stew: Reliable Recipe from Ann

A Robust, Unique Meal!

African cooking is renown for robust flavors that come from a variety of aromatic spices, like Turmeric, Ginger, Cinnamon, and Cardamon. Spices like these have amazing health benefits such as reducing inflammation (Turmeric and Ginger) and lowering blood sugar (Cinnamon).

Regarding the Peanut Butter in this recipe, while most people would consider this ingredient a red light for a healthy diet, it is in fact a good source of protein and when processed without additional oils, like Palm oil, it is a healthy source of fat – which we all need. Go organic to make it an even better choice, as peanuts, cashews and pistachios are nuts that get the greatest amount of pesticide use.*

*But, good to know that peanuts (which are grown underground) do not absorb various chemicals readily.

And lastly, a quick note about spices. I’ve made this stew with a bit more turmeric and even added a tablespoon of Sri Lankan Curry powder, and/or a couple of diced small red chilis. In other words, this stew is great as is, but feel free to improvise!

North African Peanut Stew

insidewink’s Reliable Recipes/ insidewink.com

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INGREDIENTS:

Olive Oil – 2 Ts

Carrots – 1 cup chopped

Onion – 1 diced

Celery – 3 ribs chopped

Garlic – 6 cloves minced

Ginger – 1” pieces, peeled, minced

Edamame – 1 cup (shelled)

Red Bell Pepper – 1 cup chopped

Organic Veg or Chick Broth – 2 containers

Yam – 2 Small-med, peeled diced 1” squares

Chick Peas – 1 can

Organic Creamy Peanut Butter – 2/3 cup

Coconut Milk – 1 can

Turmeric – 2 tsps

Curry Powder – 2 tsps

Coriander – 1 tsp.

Organic Spinach – 1 bag

Unsalted Peanuts – 1 cup

Cilantro – 1 bunch chopped

Salt and Pepper to taste – 1- 2 tsps.

Juice of 1/2 lime

DIRECTIONS:

Chop all of those awesome veggies first.

In a large stock pot, on medium heat, sauté onions, carrots, celery, and peppers until soft – add spices and a pinch of salt, sauté for two more minutes.

Add broth, yams, chickpeas, edamame, peanut butter, coconut milk and let simmer for 45 min. or until yams are just soft.

** add diced pre-grilled or shredded cooked chicken at this time if preferred.

Turn off and let stew (sit) for about one hour.

Before serving, re-heat and add one bag of fresh spinach and peanuts.

Salt and pepper to taste.

Squeeze lime into stew.

Serve with chopped cilantro and a few more peanuts as garnish.

Servings : 8 – 10

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Ann Hickey – MPH, Chef, Health and Wellness Coach

Ann is a proud middle child of seven who grew up in a busy kitchen she ironically avoided when it came to making salads.

Her home in Sherman Oaks is ground zero for culinary risk taking and recipe experimentation. Her beloved and brutally honest taste testers include her husband, son, daughter, and son-in-law.
Ann is a devoted entrepreneur who built a successful hand-crafted marshmallow business from scratch. Following the sale of that company, she went back to her roots of healthy, heart loving cooking. When she’s not cheffing, you’ll find her blowing off the stink on the tennis court or her road bike.