west african peanut stew

[Guest guest]

Tigga Digga Na (West African Groundnut Stew)

 

Recipe By :Lalime's, Berkeley: Frances Wilson

Serving Size : 4 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon peanut oil -- or as needed to saute

2 cups chopped onion

1 teaspoon freshly grated ginger

1 clove garlic -- minced

3 cups turnips

(or rutabagas or winter squash)

3 cups tomato juice

1 cup apple juice

1 teaspoon salt

black pepper -- to taste

1 tablespoon chopped cilantro

2 cups shredded kale or cabbage

2 large tomatoes -- skinned and chopped

1/2 cup sugarfree peanut butter (add last)

ACCOMPANIMENTS:

2 cups steamed greens

(beet, mustard or spinach)

4 each warm flat bread

 

Heat the peanut oil in a pan and add the chopped onion and saute for 10 minutes

or until the onions are soft. Add the garlic and cayenne and cook for few

minutes. Add the turnips, rutabagas or winter squash and saute covered for ten

minutes. Add the tomato juice, apple juice, salt, pepper, cilantro, kale and

chopped tomatoes. Bring to a boil, cover and simmer for 10 minutes. Add the

peanut butter and stir to blend. Keep warm until ready to serve.

 

Top with steamed greens. Serve with warm pita bread, tortillas or Naam.

 

VARIATIONS:

* Possible vegetable substitutions: use eggplant, fennel or leeks. * Possible

liquid substitutions: use coconut milk or fruit or vegetable juices instead of

the apple juice.

 

Source:

" San Francisco's Ferry Plaza Farmers Market: 1998 Shop with the Chefs "

Yield:

" 4 cups "