African Groundnut Stew

African Groundnut Stew

Makes 6 servings, serve over rice

1 T olive oil
1 diced medium onion
2 minced garlic cloves
1 or 2 hot chilis, seeded and chopped
1 1/2 t grated fesh ginger
1/2 T brown sugar
3/4 t ground cinnamon
1/4 t ground cumin
1 1/2 pounds winter squash, such as butternut or buttercup, seeded, peeled, and cut into bite sized cubes (about 3 1/2 cups) (I'm sure sweet potatoes would work too)
1 1/2 cups water
1/4 cup creamy natural peanut butter
salt and pepper
1 1/2 cups (1 can) black-eyes peas
1/2 cup chopped, unsalted roasted peanuts

Heat the oil in a large saucepan over medium heat. Add the onion, cover, and cook, stirring a few times, until softened, about five minutes. Stir in the garlic, chilis, ginger, brown sugar. cinnamon, and cumin and cook for 1 minute. Add the squash and stir to coat with the spices. Add 1 1/4 cups of the water and salt and pepper to taste. Bring to a boil, then reduce the heat to low.

Put the peanut butter in a small bowl and slowwly add the remaining 1/4 cup water, stirring until smooth.

Stir the peanut butter mixture into the stew, cover, and simmer until the vegetables are tender, about 30 minutes. About 10 minutes before the end of the cooking time, add the black-eyed peas and peanuts and simmer until heated through. Before serving, taste to adjust the seasonings.

(recipe courtesy of Christina)