Monday, May 2, 2011

Amanda's African Peanut Stew

This dish was inspired by two dishes often found on parts of the continent. The first is a Ghanaian pepper soup and the second is Cameroon's traditional Ndole dish. Although I haven't been to either countries, I have had the experience of trying both locally. I've made this dish on several occasions, each time different and often described as the best. It can be made vegetarian by substituting smoked tofu that has been baked firm.

1 large + 1 small can of good quality chopped tomatoes
6 ounces of baby spinach
1 inch piece of ginger minced
2-3 cloves of garlic minced
2 + 1/2 Tbl of all natural chunky peanut butter
5 ounce piece of smoked salmon or smoked white fish (not the thin slice type)
1/2 green bell pepper chopped
1/2 onion chopped
1 jalapeno pepper deseeded and finely chopped
1/2 cup of water (as needed)
1/2 tsp Italian seasoning
1/2 tsp cayenne
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder

Directions

1. Add everything, except salmon and peanut butter to a slow cooker or large pot. Bring to a low boil, add peanut butter, stir to make sure it mixes well. Turn down simmer a few more minutes

2. Break up the salmon/fish and add to the pot 5-10 minutes before serving, mix well. Serve alone, over rice or with french or flat bread.