| 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
A Message from our Provider:
“Sin: it seemed like a good idea at the time”