Cook what you grow
West African Groundnut Stew
Roasted peanuts ground to paste and simmered with tomato, sweet potato, okra, and greens into the thick russet stew eaten across Senegal and Mali.
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Ingredients
serves 4From the garden
- 1½ cups raw shelled peanuts, cured and dried · roasted and ground into paste; see garden note
- 1½ lb sweet potatoes, peeled and cut into 1 1/2-inch chunks
- 3 medium ripe tomatoes, cored and chopped
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 small hot chile, left whole, pierced once · fished out before serving; leave it out entirely for a mild pot
- 8 oz okra pods, stems trimmed, pods left whole
- 1 bunch collards or other sturdy greens, stemmed and cut into ribbons
From the pantry
- 2 tbsp tomato paste
- 1 tbsp fresh ginger, grated
- 4 cups vegetable stock
- 2 tbsp neutral oil
- 2 cups long-grain rice · for serving
- salt · to taste
- black pepper