| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | West African | Soups/stews, African, Peanut | 8 | Servings |
INGREDIENTS
| 1 | tb | Oil or peanut oil |
| 1 | md | Onion; chopped |
| 1 | Garlic clove; minced | |
| 1 | 28 oz can crushed tomatoes | |
| 2 | 10oz cans white beans | |
| 2 | c | Frozen or fresh sweet corn |
| 1 | lg | Potato; peeled and chopped |
| 1/4 | c | Peanut butter (creamy or chunky) (3-4 Tbsp) |
| 1 | ts | Chili powder |
| 1/2 | ts | Ginger |
| 1/2 | ts | Cayenne |
| Salt | ||
| Pepper |
INSTRUCTIONS
In a large heavy pan, saute onions in oil over medium high until translucent, stirring frequently. Add garlic and stir for 3-4 minutes. Add everything else and mix well. Bring to a boil, then reduce heat and simmer covered for 30 minutes, stirring occasionally. The potato pieces should be tender. If stew gets too thick, add water. Adapted by Eric Freeman from a Pillsbury Bake-Off Cookbook recipe, by Joyce Bowman of Raleigh, NC Busted and Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #872 by Bill Webster <thelma@pipeline.com> on Oct 28, 1997
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