Groundnut stew is one of the classic dishes found in West Africa --
variations from Ghana include smoked fish and okra, while a Nigerian
version may include fresh fish and shellfish.
1/4
cup all-purpose flour
2 tablespoons chili powder
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1 pound boneless lean beef or pork, cut into 1-inch cubes
2 tablespoons cooking oil
1 cup chopped onion
2 cloves garlic, minced
1 14-1/2-ounce can diced tomatoes
1 14-1/2-ounce can vegetable broth
3 cups peeled, diced sweet potatoes
1/2 cup peanut butter
1/2 cup coarsely chopped peanuts
Directions:
1.
In a plastic bag combine flour, chili powder, salt, and pepper. Add
meat; close bag and shake to coat with flour mixture. In 4-quart Dutch
oven brown meat in hot oil, stirring occasionally to brown evenly.
Remove meat cubes. Add onions and garlic to Dutch oven; cook, over
medium heat until onions begin to brown and are translucent.
2. Add browned meat, tomatoes, and broth. Bring to boiling; reduce heat.
Cover and simmer for 45 to 60 minutes for pork or about 1-1/2 hours for
beef or until meat is tender, stirring occasionally. Stir in sweet
potatoes and peanut butter. Cover and simmer for 10 to 15 minutes more
or until potatoes are tender. Garnish each serving with chopped peanuts.
Makes 6 servings.
4 sm Kohlrabies, peeled and cut into chunks
1/2 c Couscous or Bulgar Wheat
1 lg Onion, chopped
1/4 c Raisins, dark or golden
2 Sweet Potatoes, peeled and cut into chunks
1 tsp Ground Coriander
1/2 tsp Ground Turmeric
2 Zucchini, sliced thick
1/2 tsp Ground Cinnamon
5 Tomatoes, fresh or 16 oz Can Tomatoes
1/2 tsp Ground Ginger
1/4 tsp Ground Cumin
15 oz Can Garbanzo beans
3 c Water
Directions:
Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes.
Note: Serve the couscous separately, if desired. Parsnips may be substituted for the kohlrabi.
3 lb Tomatoes, peeled and seeded
2 tbs Tomato paste
1 c Buttermilk
1 tbs Olive oil
1 Avocado, mashed to a puree
Juice of 1 lemon
2 tbs Finely minced fresh parsley
Salt and pepper to taste
Hot pepper sauce
Garnish: 1 Cucumber, peeled, seeded, and diced, sour cream, plain yogurt,
or creme fraiche
Puree tomatoes in a food processor or food mill, then press through a sieve to remove seeds. In a large mixing bowl, beat the pureed tomatoes, tomato paste, buttermilk, and oil. Toss pureed avocado with 1 tablespoon lemon juice to hold the color. Add the avocado, remaining lemon juice, and parsley to the tomato mixture; stir to mix well. Season to taste with salt and pepper, and a generous number of drops of hot pepper sauce. Refrigerate several hours before serving.
At serving time, taste soup for seasonings. Ladle into individual bowl and have guest garnish their portions with
cucumber and sour cream. Pass hot pepper sauce around to add more piquancy.
2 c Sweet potatoes, drained
4 T Margarine,melted
3 Eggs
1 c Sugar
1 tsp Cinnamon
1/4 tsp Grated nutmeg
3/4 c Milk
1 tsp Vanilla
1 9" pie shell, baked
1/4 c Chopped pecans
Use a food processor or fork to mash sweet potatoes together with melted
margarine. Blend in eggs, sugar, cinnamon and nutmeg. Add milk and vanilla. Pour
mixture into baked pie shell. Microwave on 70% (medium high) 7 minutes. Sprinkle
pecans over surface of pie. Rotating midway through cooking, microwave on 70 %
(medium high) 6 to 8 minutes or until center no longer jiggles. If you prefer,
you can bake it in the oven at 375 degrees for about 35-45 minutes or until it
doesn't jiggle.
