Thursday, March 13, 2008

peanut butter stew

So after starting the weekly soup feature, I didn't make soup for a couple of weeks! Well, I did make some tomato soup, but it's too easy to bother about. I decided to make this stew last night because it's one of our favourites, and it almost looks good in a photo. You have to admit, bowls of soup are not really photogenic, unless it's a clear broth with colourful veggies or something.

This recipe is based on one I found in a Company's Coming book. I wanted something a bit different, and this fit the bill, but I wasn't sure if it would be tasty or disgusting. In fact it was delicious, with many flavours and textures in a rich broth. It's definitely better to use natural peanut butter or grind roasted peanuts yourself. And buy regular coconut milk, as the light stuff doesn't have as much flavour. This definitely isn't a low-fat soup, so save it for special dinners, or have it whenever if you don't really care!

This should make about 2L or 4-6 servings. I usually double the recipe so it will make about 5 meals for the two of us. I've always made this vegetarian, but you could add shrimp right at the end. I think they would go well with the other flavours.


2 cloves garlic, minced
1/2 small yellow onion, minced
1 tbsp oil

1 3/4 cups diced tomatoes (1/2 can)
1/2 medium squash, peeled and cubed (acorn squash has a soft skin that's easy to peel)
1 medium yam or sweet potato, peeled and cubed
1 cup cauliflower florets, okra, or carrots (whatever is available)
cold water to cover vegetables (or vegetable broth)
1 cube vegetable bouillon

1 can coconut milk
1/3 cup natural peanut butter
dried chili flakes, to taste
1 red bell pepper, cut into bite size pieces
roasted peanuts

Saute garlic and onion in oil until golden.
Add all the vegetables except red pepper, cover with water (or broth), and simmer until tender, 15-20 min.

Add coconut milk, peanut butter, chili flakes, and red pepper (and shrimp, if using).
Stir well. Heat through, but don't boil (or heat until shrimp are cooked), about 5 min.
Taste for seasoning, and add extra spice or salt if needed.

Ladle into bowls, and sprinkle each with a handful of peanuts.

Can be served with rice or bread.

1 comment:

Firefly Nights said...

I just LOVE finding new and unusual recipes that I like on the blogs that I read. Thank you for sharing this one.

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