African Peanut Stew
ketherian wants to cook this
6+
African
Dinner
prep: 15 min / cook: 15 min / total: 30 min
- 2 Tablespoons oil, divided
- 1 (12-oz) boneless, skinless turkey thigh, cut into strips
- 1/4 cup water
- 4 ounces okra, sliced thinly
- 1 onion, sliced into strips
- 4 cups stock
- 2 cloves garlic, chopped
- 1/4 teaspoon cayenne pepper
- 2 teaspoons garam masala
- 1 cup canned or fresh diced tomatoes
- 1/2 cup smooth peanut butter
- 4 cups thinly-sliced swiss chard or red chard
- 1 small red bell pepper, chopped
- 1/4 cup roasted salted peanuts, coarsely chopped
- 6 scallions, thinly sliced
1) Heat 1 Tablespoon oil in a large pot or dutch oven on medium high heat. Add the meat and cook for five minutes, until lightly browned. Transfer meat and juices onto a plate.
2) Add the 1/4 cup water and deglaze the pot (see below), scraping up the bits from the bottom. Pour the liquid and bits over the reserved turkey and set aside.
3) Add the other Tablespoon oil to the pot, add the okra (or green beans, in my case) and saute on medium heat for about five minutes. Add the onion and saute for another 5 minutes. Pour in 1/2 cup of the stock and deglaze the bottom of the pot.
4) Add the garlic and cook for about 30 seconds, just until fragrant. Stir in the cayenne, garam masala, tomatoes, peanut butter, reserved meat and juices, remaining stock, and Swiss chard. Simmer over medium-low heat for 45 minutes. Serve over rice and garnish with red (or green, in my case) bell pepper, chopped peanuts and scallions.
2) Add the 1/4 cup water and deglaze the pot (see below), scraping up the bits from the bottom. Pour the liquid and bits over the reserved turkey and set aside.
3) Add the other Tablespoon oil to the pot, add the okra (or green beans, in my case) and saute on medium heat for about five minutes. Add the onion and saute for another 5 minutes. Pour in 1/2 cup of the stock and deglaze the bottom of the pot.
4) Add the garlic and cook for about 30 seconds, just until fragrant. Stir in the cayenne, garam masala, tomatoes, peanut butter, reserved meat and juices, remaining stock, and Swiss chard. Simmer over medium-low heat for 45 minutes. Serve over rice and garnish with red (or green, in my case) bell pepper, chopped peanuts and scallions.
Chicken
