My Aunt Linda was a missionary in Africa for more than 40 years and gave me the recipe for this thick, stew-like dish with chunks of lamb, pork, eggplant and okra and a hint of peanut butter.
- 6 ounces lamb stew meat, cut into 1/2-inch pieces
- 6 ounces pork stew meat, cut into 1/2-inch pieces
- 2 tablespoons peanut oil
- 1 large onion, cut into wedges
- 1 large green pepper, cut into wedges
- 1 cup chopped tomatoes
- 4 cups cubed eggplant
- 2 cups water
- 1/2 cup fresh or frozen sliced okra
- 1/2 cup creamy peanut butter
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Hot cooked rice
- In a large skillet, brown meat in oil; set aside. In a food processor, combine the onion, green pepper and tomatoes; cover and process until blended.
- In a large saucepan, combine the eggplant, water, okra and onion mixture. Bring to a boil. Reduce heat; cook, uncovered, for 7-9 minutes or until vegetables are tender.
Stir in the peanut butter, salt, pepper and browned meat. Cook, uncovered, for 10 minutes or until heated through. Serve with rice.
Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Yield: 7 servings.
Originally published as Groundnut Stew in Taste of Home
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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