African-Style Peanut Stew (for the slow cooker)

This recipe has been modified from an original recipe inThe Vegetarian Slow Cooker by Judith Finlayson.  I am crazy about sweet potatoes, not the marshmallow laden dish–just plain baked or fried sweet potatoes with a little salt, pepper and olive oil, so this recipe immediately called out to me.  I have modified it to be a bit spicier than the original, but you can cut back on the “hot” ingredients to your own taste.  It makes a visually beautiful meal for entertaining.

NOTE: This recipe is made in a large (4-5 quart) slow cooker.  Halve the recipe if you make it in a smaller cooker.

African-Style Peanut Stew

2 T olive, peanut, or canola oil

2 medium onions, finely chopped

2 large stalks celery, chopped

2 carrots, chopped (peel them, if you wish.  I don’t–too much work.)

4 large garlic cloves, chopped finely

1- 2 T grated gingerroot (I like lots of ginger)

1 tsp salt

1 T fresh ground black pepper

1 can (28 oz. w/juice) tomatoes (I use my home canned tomatoes)

2 cups vegetable broth

2 cups cubed sweet potato (about 1 inch cubes, give or take)

2 – 4 dried chile peppers (depending on how spicey you like your food.  Much African food is very spicey to American tastes)

1 jalapeno, seeded and chopped

1/2 to 1 T. Sriracha sauce (optional, makes it even spicier)

1/2 cup smooth peanut butter (the natural kind)

1/4 cup fresh cilantro

1  medium green bell pepper, chopped

1/4 cup chopped roasted raw peanuts

Heat oil over medium heat in large skillet.  Add onions, celery, and carrots, stirring until somewhat softened–6-7 minutes.  Add garlic, ginger, salt, and pepper.  Continue cooking, stirring constantly, for about 1-2 minutes.  Add tomatoes with juice and stir well.  Turn off burner.  Pour whole mixture into slow cooker.

Add broth and sweet potato.  Cover and simmer on Low for about 5 hours or High for 2 1/2 hours (may vary somewhat in a smaller slow cooker). Cook until hot and bubbly.

An hour before the mixture has finished cooking, soak chile peppers in boiling water in a non-plastic bowl for about 1/2 hour.  Weigh chiles down with plate with cup on top to keep them submerged. Drain, dump out soaking water and stems.  Put chiles in blender. Add jalapeno, peanut butter, and cilantro to blender. Add 1/2 cup cooking liquid from slow cooker to mixture in blender; then puree. Add to slow cooker. Cover and cook on high for 15-30 minutes.   Roast peanuts in a 350 degree oven (on a cookie sheet) until light to medium brown and slightly crush roasted nuts.  Garnish stew with nuts in bowls and enjoy.