Monoton und Minimal (![[info]](http://l-stat.livejournal.com/img/userinfo.gif){kind=small} emperorkefka) wrote in ![[info]](http://l-stat.livejournal.com/img/community.gif){kind=small} arty_chokes,@ 2007-03-31 22:18:00 |
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African Sweet Potato and Peanut Stew
African Sweet Potato and Peanut Stew
Source: Vegan Planet, by Robin Robertson.
This is probably my favourite dish that I make myself. If I think I will have a busy week, I make it on Sunday and I eat it for lunch for the rest of the week. Combined with rice, I can usually get at least six meals out of it.
You will need:
* rice
* olive oil (one teaspoon)
* one yellow onion, chopped
* garlic, 1-2 cloves, minced
* brown sugar or other sweetener (two teaspoons)
* grated fresh ginger, one teaspoon
* ground cumin, 1/2 teaspoon
* ground cinnamon, 1/2 teaspoon
* cayenne, 1/4 teaspoon
* sweet potatoes, 1.5 lbs (whatever, just grab a medium-large one)
* crushed tomatoes (14.5oz, ~400 mL i I think)
* vegetable stock (1.5 cups)
* salt
* kidney beans (1.5 cups cooked or 15oz/400 mL can, though I use more)
* natural smooth peanut butter, two tablespoons
* unsalted dry roasted peanuts, chopped, 0.5 cup
(Do you think it would be easier to read if I listed the measurements before the ingredient? What if they were put in a table?)
I always do a lot of preparation before I begin to cook. You can do these in whatever order you find easiest, but I think this is the most efficient.
1. Prepare the rice. I am using basmati here, but I think jasmine goes better. Depending on the kind, you may want to start this earlier or not. I don't mind letting the rice sit, so it's the first thing I do. The stew can also sit. I make two cups dried, so I have plenty of leftover to use with the leftover stew.
2. Wash veggies. The book recommends peeling the sweet potato, but I am lazy and don't notice the difference.
3. Prepare the vegetable stock. I boil some water and use the powered sodium crazy store-bought stuff. I just use less powder than it recommends on the package. Use whatever method you want.
4. Grate the ginger. If you love ginger as much as I do, feel free to use two or three times the recommended amount :D
5. Combine the spices into a small bowl and mix together. I do this so I can pour them all in at once without some of them burning.
6. Chop the sweet potato to whatever size you prefer. I find the smaller it is cut, the better it cooks. I put it in a bowl so I can get it out of the way.
7. Pour one tablespoon (or so) of olive oil into a big pot and turn it to medium heat.
8. Chop onion. Proceed to next step once the oil is hot.
9. Dump onion into pot and cover. Let it sit for about five minutes (less if you used lots of oil :)
10. Chop garlic and the green pepper. I usually use at least two gloves of garlic, often more.
11. Once the onion is done, throw the pepper and garlic in as well. Let it sit covered for another five minutes.
12. Open the can and rinse kidney beans. (This could wait until they are needed in about 20 minutes)
13. Pour some (1/4 to 1/2 cup) of the vegetable stock into a small bowl. This will become close friends with the peanut butter later.
14. Pour in spices, stir for 30 seconds.
15. Pour in sweet potato and stir it really well. Make sure the sweet potato chunks are covered in the spices.
16. Pour in the crushed tomatoes and stir.
17. Pour in the rest of the vegetable stock, add a bit of salt and bring to a boil. Reduce to a simmer and let it be for 20 minutes.
18. Take the peanut butter and mix into the bowl with the vegetable stock until they become one. I mistakenly bought crunchy, which doesn't mix as well. I omitted the peanuts in the final step and just used more peanut butter. I didn't notice the difference, other that it doesn't mix well (which doesn't really matter).
19. Once the twenty minutes are up, mix in the kidney beans. Let it sit for another ten minutes.
20. Once the ten minutes are up, mix in the peanut butter mush.
21. Serve on rice and optionally sprinkle with peanuts. Feast upon it and be happy! :D
African Sweet Potato and Peanut Stew
Source: Vegan Planet, by Robin Robertson.
This is probably my favourite dish that I make myself. If I think I will have a busy week, I make it on Sunday and I eat it for lunch for the rest of the week. Combined with rice, I can usually get at least six meals out of it.
You will need:
* rice
* olive oil (one teaspoon)
* one yellow onion, chopped
* garlic, 1-2 cloves, minced
* brown sugar or other sweetener (two teaspoons)
* grated fresh ginger, one teaspoon
* ground cumin, 1/2 teaspoon
* ground cinnamon, 1/2 teaspoon
* cayenne, 1/4 teaspoon
* sweet potatoes, 1.5 lbs (whatever, just grab a medium-large one)
* crushed tomatoes (14.5oz, ~400 mL i I think)
* vegetable stock (1.5 cups)
* salt
* kidney beans (1.5 cups cooked or 15oz/400 mL can, though I use more)
* natural smooth peanut butter, two tablespoons
* unsalted dry roasted peanuts, chopped, 0.5 cup
(Do you think it would be easier to read if I listed the measurements before the ingredient? What if they were put in a table?)
I always do a lot of preparation before I begin to cook. You can do these in whatever order you find easiest, but I think this is the most efficient.
1. Prepare the rice. I am using basmati here, but I think jasmine goes better. Depending on the kind, you may want to start this earlier or not. I don't mind letting the rice sit, so it's the first thing I do. The stew can also sit. I make two cups dried, so I have plenty of leftover to use with the leftover stew.
2. Wash veggies. The book recommends peeling the sweet potato, but I am lazy and don't notice the difference.
3. Prepare the vegetable stock. I boil some water and use the powered sodium crazy store-bought stuff. I just use less powder than it recommends on the package. Use whatever method you want.
4. Grate the ginger. If you love ginger as much as I do, feel free to use two or three times the recommended amount :D
5. Combine the spices into a small bowl and mix together. I do this so I can pour them all in at once without some of them burning.
6. Chop the sweet potato to whatever size you prefer. I find the smaller it is cut, the better it cooks. I put it in a bowl so I can get it out of the way.
7. Pour one tablespoon (or so) of olive oil into a big pot and turn it to medium heat.
8. Chop onion. Proceed to next step once the oil is hot.
9. Dump onion into pot and cover. Let it sit for about five minutes (less if you used lots of oil :)
10. Chop garlic and the green pepper. I usually use at least two gloves of garlic, often more.
11. Once the onion is done, throw the pepper and garlic in as well. Let it sit covered for another five minutes.
12. Open the can and rinse kidney beans. (This could wait until they are needed in about 20 minutes)
13. Pour some (1/4 to 1/2 cup) of the vegetable stock into a small bowl. This will become close friends with the peanut butter later.
14. Pour in spices, stir for 30 seconds.
15. Pour in sweet potato and stir it really well. Make sure the sweet potato chunks are covered in the spices.
16. Pour in the crushed tomatoes and stir.
17. Pour in the rest of the vegetable stock, add a bit of salt and bring to a boil. Reduce to a simmer and let it be for 20 minutes.
18. Take the peanut butter and mix into the bowl with the vegetable stock until they become one. I mistakenly bought crunchy, which doesn't mix as well. I omitted the peanuts in the final step and just used more peanut butter. I didn't notice the difference, other that it doesn't mix well (which doesn't really matter).
19. Once the twenty minutes are up, mix in the kidney beans. Let it sit for another ten minutes.
20. Once the ten minutes are up, mix in the peanut butter mush.
21. Serve on rice and optionally sprinkle with peanuts. Feast upon it and be happy! :D
