RCI-SP.004.0159.001
Groundnut Stew
In West Africa peanuts are commonly called groundnuts because they are grown underneath the dirt. Peanuts are found in many West African countries such as Ghana, the Ivory Coast and Senegal.
Prep10 min
Cook5 min
Total15 min
Servings4
Difficultyadvanced
Ingredients
- 2 cups
- 1 cup
- ½ tsp
- 2 tbsp
- medium-size onion1 unitchopped
- sweet potatoes3 smallpeeled and cut crosswise into ½-inch thick slices
- 1 cup
- 2 cups
- x 13.75 ounce can low-sodium chicken broth1 unit
- ½ cup
- bananas3 unitpeeled and thinly sliced
- 1 tbsp
- ¼ cup
Method
1
Bring 2 cups of water to a boil in a medium saucepan, add 1 cup long-grain rice and ½ tsp salt, then reduce heat to low, cover, and cook for 15-18 minutes until the rice is tender and water is absorbed.
18 minutes
2
While rice cooks, heat 2 tbsp canola oil in a large pot over medium-high heat.
2 minutes
3
Add the chopped onion to the hot oil and sauté for 3-4 minutes until softened and fragrant.
4 minutes
4
Stir in the sweet potato slices and cook for 5 minutes, stirring occasionally to prevent sticking.
5 minutes
5
Pour in the 13.75 ounce can of low-sodium chicken broth and bring the mixture to a simmer.
2 minutes
6
Add the sliced okra and shredded green cabbage to the pot, stirring well to combine.
1 minutes
7
Simmer the vegetable mixture for 10-12 minutes until the sweet potatoes are nearly tender.
11 minutes
8
Whisk the ½ cup natural chunky peanut butter with 2-3 tbsp of the simmering liquid in a small bowl until smooth, then pour the mixture back into the pot and stir thoroughly to combine.
2 minutes
9
Gently fold in the 3 thinly sliced bananas and simmer for 2-3 minutes until the stew is well combined and heated through.
3 minutes
10
Taste and adjust seasoning with salt as needed.
1 minutes
11
Divide the cooked rice among four serving bowls and ladle the groundnut stew over the rice.
2 minutes
12
Garnish each serving with 1 tbsp chopped parsley and 1 tbsp chopped unsalted peanuts before serving.