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Groundnut Stew

My Aunt Linda was a missionary in Africa for more than 40 years and gave me the recipe for this cozy stew with a hint of peanut butter. —Heather Ewald, Bothell, Washington
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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
  • Chopped green onions, optional

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, until vegetables are tender, 7-9 minutes.
  • Stir in the peanut butter, salt, pepper and browned meat. Cook, uncovered, until heated through, about 10 minutes. Serve with rice. If desired, top with chopped green onions.
    Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts
1 cup: 230 calories, 13g fat (3g saturated fat), 31mg cholesterol, 470mg sodium, 14g carbohydrate (7g sugars, 4g fiber), 16g protein. Diabetic exchanges: 2 lean meat, 1 starch, 1 fat.

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