Holiday Recipes


African groundnut stew

Peanuts, known in Africa as groundnuts, are very frequently used in African cooking. In this stew, peanut butter thickens the sauce and chopped peanuts delicious crunch to a simple vegetarian dish. Spoon over rice as a main course or serve as a side dish with meat or chicken.

1 tbsp. (15 mL) olive oil
1 large onion, chopped
2 cloves garlic, minced
1 or 2 fresh hot chilies, chopped
1 tbsp. (15 mL) grated fresh ginger root
1 tbsp. (15 mL) light brown sugar
1 tsp. (5 mL) cumin
1-1/2 lbs. (750 g) butternut or other winter squash, peeled, seeded and cut into 1-inch (2 cm) chunks (about 4 cups prepared)
1-1/4 cups (300 mL) hot water
1 tsp. (5 mL) salt
1/4 tsp. (1 mL) black pepper
1/4 cup (50 mL) peanut butter
1 can (19-oz./540 mL) chick peas, drained and rinsed
1/2 cup (125 mL) chopped roasted peanuts
1/4 cup (50 mL) chopped fresh parsley or cilantro

  1. In a large saucepan or Dutch oven, heat the oil over medium heat. Add the onion and cook, stirring, until softened — about 5 minutes. Add the garlic, chilies, ginger, brown sugar and cumin and stir to mix. Cook for a minute or two, then add the squash and toss to coat everything evenly. Add 1 cup (250 mL) of the hot water, the salt and pepper and bring the mixture to a boil. Meanwhile, stir the remaining 1/4 cup (50 mL) of hot water into the peanut butter, then add to the squash mixture in the pot. Mix well, cover, and lower the heat to low. Let cook for 15 to 20 minutes or until the squash is nearly tender.
  2. Add the chick peas and roasted peanuts to the stew and continue cooking for another 10 minutes. Stir the parsley or cilantro in just before taking it off the heat. Serve immediately.
Makes about 4 servings.

Preparing the sweet potatoes:
Although sweet potatoes can also be prepared by steaming or boiling, for this recipe baking is preferred for the richer flavour and texture. Pierce each potato in several places with a fork and place in a 400? F (200? C) oven. Bake for 1-1/4 to 1-1/2 hours or until very soft. Let cool slightly, then cut open the skin and scoop out the flesh. For 2 cups (500 mL) of mashed potato you’ll need about 1-1/2 lbs (750 g) of sweet potatoes.

How kids can help:


Help cut up the squash (with adult supervision).


Stir the ingredients in the pot.


Chop the peanuts by putting them in a zip-top plastic bag and rolling over them with a rolling pin to crush.
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