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Groundnut Stew

 Groundnut Stew
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.
7 ServingsPrep/Total Time: 30 min.

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

  • 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.
  • Yield: 7 servings.

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Groundnut Stew (continued)

Nutritional Facts: 1 cup (prepared with lean beef stew meat and reduced-fat peanut butter; calculated without rice) equals 230 calories, 13 g fat (3 g saturated fat), 31 mg cholesterol, 470 mg sodium, 14 g carbohydrate, 4 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.