Groundnut Stew

From Sundays at Moosewood Restaurant (Ethnic and regional recipes from the cooks at the legendary restaurant) by the Moosewood Collective. Serves 6.

2 cups chopped onions
2 tablespoons oil
½ teaspoon cayenne
1 teaspoon pressed garlic cloves
2 cups chopped cabbage
3 cups cubed sweet potatoes (1” cubes)
3 cups tomato juice
1 cup apple or apricot juice
1 teaspoon salt
1 teaspoon grated peeled fresh ginger root
1 tablespoon chopped fresh cilantro (optional)
2 chopped tomatoes
1½ - 2 cups chopped okra
½ cup peanut butter

Sauté the onions in the oil for about 10 minutes. Stir in the cayenne and garlic and sauté for a couple more minutes. Add the cabbage and sweet potatoes and sauté, covered for a few more minutes. Mix in the juices, salt, ginger, cilantro, and tomatoes. Cover and simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra and simmer for 5 minutes more. Stir in the peanut butter, place the pan on a heat diffuser, and simmer gently until ready to serve. Add more juice or water if the stew is too thick.

RECIPES FROM THE
MISSION COMMITTEE
WEST AFRICAN LENTEN MEAL

Held March 21, 2004

White Bean, Spinach and Groundnut Sauce

Groundnut Stew

Abidjan Cabbage Salad

Johnnycakes (Journeycakes)

Banana Chutney