Back to Groundnut Stew

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Groundnut Stew Recipe

Groundnut Stew Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:7 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutritional Facts

1 cup: 230 calories, 13g fat (3g saturated fat), 31mg cholesterol, 470mg sodium, 14g carbohydrate (7g sugars, 4g fiber), 16g protein Diabetic Exchanges:1 starch, 2 lean meat, 1 fat

Reviews for Groundnut Stew

Sort By :
MY REVIEW
Reviewed Oct. 25, 2015

"I asked for low carb and rice is not low carb."

MY REVIEW
Reviewed Mar. 3, 2008

"It wasn't that I didn't like the recipe, it was just missing something...I've had many African dishes as my boyfriend is from there and I just can't place what ingredient is missing. I'd also add about a cup less of eggplant as well--there was too much. All and all, an okay recipe."

Loading Image

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.