Lately, Lilli has been crawling over to her book chest – a soft cloth toy chest that I filled with books instead of toys – pulling herself up, pushing the cover aside, and taking out book after book. Sometimes we read the books, sometimes she eats them. It’s a mix, really. Watching her with her books reminds me of the books I used to love to read when I was a little girl. One in particular I was reminded of lately, and it’s because of a recipe.
Kevin’s Grandma, by Barbara Williams, sounds like a pretty cool lady. She’s been a performer in the circus – riding a unicycle on a tightrope, no less. She knows judo, and goes sky diving. She is also quite the chef, because, according to Kevin, she makes a mean peanut butter soup. But Kevin’s friend, the narrator, has a hard time believing Kevin, and doubts about the peanut butter soup most of all.
This summer I was sent The Leafy Greens Cookbook by Kathryn Anible. It’s not a vegetarian cookbook, so I haven’t checked out every recipe. Kale, chard, spinach, bok choy, and collards are some of the greens with recipes in here. I tested the Dijon mustard greens salad with capers and eggs on Rich this summer and he really enjoyed it. (I’m not a mustard person, so it was all him, and he licked the plate clean.) But it was the African Peanut Stew that caught my eye. Just like Kevin’s grandma, I thought.
This week, when both a bunch of kale and a bag of sweet potatoes came in the CSA I thought of the recipe immediately. Turns out I had everything else already in the house, including the fresh ginger I keep in the freezer. The only slight change is that I had a hot red pepper and not a habanero chile pepper in the fridge. Like all recipes, use your best judgment with how spicy you want your dish to be.
Anible suggests serving this over rice or another grain; I cooked up a cup of barley in the pressure cooker in 20 minutes while I was cooking this on another burner. I’m not going to use the times of how long each step took, because, like with most recipes, it’s a lie. I’ve never met an onion that becomes soft and translucent in 3 minutes, and sweet potatoes and carrots take more than 10 minutes of simmering to soften, but you’ll get the idea. Rich and I each had a serving the night it was made, and I had enough for 3 more Tupperware containers for lunches for the rest of the week. Of course, just like with the apple cake, I failed at taking a photo of the stew. It was very good, though. That’s the truth.
African Peanut Stew
1 Tablespoon olive oil
1 cup finely diced onion (I just used an onion and was done with it.)
3 cloves garlic, minced
1 Tablespoons minced fresh ginger
1 chile pepper, seeded and minced
4 cups (1 quart) vegetable broth or water
1 (15-ounce) can crushed tomatoes
1 large carrot, peeled and diced into ½ -inch cube
1 medium sweet potato, peeled and diced into 1-inch cubes
¼ cup creamy peanut butter
½ teaspoon coriander
¼ teaspoon cayenne pepper
2 cups packed chopped spinach or packed de-stemmed chopped kale
¼ cup packed and chopped cilantro
Salt and pepper
¼ cup chopped unsalted peanuts
In a 6-quart stockpot over medium heat, warm the oil until it shimmers. Cook the onion until translucent. Add the garlic, ginger and chile pepper, cooking for another 30 seconds. Add the broth or water, tomatoes, carrot, sweet potato, and peanut butter. Cover, reduce the heat to medium-low, and allow to simmer for at least 15 minutes, until the sweet potato is tender. Stir in the coriander, cayenne, spinach or kale, and cilantro. Simmer for an additional 3 minutes, until the spinach or kale is wilted, then season with salt and pepper to taste. Serve hot over rice or another grain. Top each serving with chopped peanuts. This stew can be cooled, covered, and stored in the refrigerator for up to 5 days.