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African Peanut Stew

African Peanut Stew

African Peanut Stew

  • coconut oil
  • 1 onion
  • 4 cloves garlic
  • 2 Tbsp fresh ginger (minced)
  • 1 tsp salt
  • 1 tbsp cumin
  • .25 tbsp red pepper flakes
  • .5 tbsp cinnamon
  • 1 hot green pepper
  • 6 oz tomato paste
  • 1 cup peanut butter
  • 1 acorn squash
  • 12 oz frozen spinach
  • 6 cups vegetable broth
  • sriracha
  • peanuts

  1. Dice the onion. Saute in coconut oil with salt for several minutes until the onion softens.

  2. Chop garlic & mince ginger. Add to onions & cook for several minutes until everything is soft.

  3. Peel the squash. Cut in half to remove seeds, then cut into small (2 cm) chunks.

  4. Add squash, cumin, cinnamon, & red pepper flakes to the pan. Cook for several minutes to soften squash.

  5. Add broth, tomato paste, and peanut butter to pot.

  6. Bring to a boil, then turn down heat & simmer about 20 minutes.

  7. Shortly before serving, add frozen spinach.  Bring soup up to desired temperature.

  8. Top with peanuts & sriracha.

I served this over quinoa. The meat-eaters in our house added roast chicken to their bowls.

Recipe was inspired by:

By Rachel

2018 word of the year: ABUNDANCE

When she's not busy making websites, Rachel likes to hang out with her family and all their critters (3 dogs, 3 cats, 11-ish goats, 1 sheep, and a gazillion chickens).