African Peanut Stew with Eggplant and Okra
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
- salt to taste
- 1 tsp paprika
- 1 large onion diced
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- 1/2 cup peanuts
- 1/4 tsp fenugreek seeds
- 2 tbsp grated ginger
- 2 tbsp coriander seeds
- 20 pods of okra cut into thin rounds
- 10 small round eggplants, cut into a small dice (preferabl
- 2 green chili peppers like serrano or jalapeno (opti
- 1 large sweet potato diced
- 2 tomatoes pureed
- 2 tbsp tomato paste ((tomato ketchup is a neat substitut
- 3/4 cup peanut butter (i like using smooth but use chunky
- 5 cups vegetable stock. (use water at a pinch)
- 1/2 cup harissa paste
- Carbohydrate 8.28348868177058 g
- Cholesterol 0 mg
- Fat 5.75100159785179 g
- Fiber 2.36834587170209 g
- Protein 3.27461694464701 g
- Saturated Fat 0.7369963281689 g
- Serving Size 1 1 serving (72g)
- Sodium 303.103923611446 mg
- Sugar 5.91514281006849 g
- Trans Fat 0.28414636287144 g
- Calories 91 calories
Powder the fenugreek seeds, coriander seeds and cumin seeds and set aside. In a large pot, heat the oil. Add the onions and saute over medium heat for about 7-8 minutes until they're soft. Add the ginger and stir to mix, about thirty seconds, then add the powdered spices and the tomato paste. Cook, stirring occasionally, until the tomato paste is almost dry. Add the tomato puree, paprika, peanut butter and vegetable stock. Stir until everything's well combined. Add all the vegetables and peanuts and bring the stew to a boil. Cover, turn the heat to low, and let the stew cook 30 minutes or until all the vegetables are really tender. Add more water or vegetable stock if the stew gets really thick. Stir in the harissa, a little at a time, until you have the heat you desire. Add salt to taste. Serve hot with rice or quinoa.
