Gambian-Style Spiced Peanut Stew

🥘 Ingredients

• black pepper
• cannellini beans
  2 unit
• chili flakes
  2 tsp
• cilantro
  ½ ounce
• crushed tomatoes
  2 unit
• cumin
  2 tsp
• dried thyme
  2 tsp
• garam masala
  2 tsp
• garlic powder
  2 tsp
• ginger
  2 thumb
• olive oil
• onion
  2 unit
• peanut butter
  1 unit
• peanuts
  2 oz
• salt
  6 tsp
• sugar
  3 tsp
• sweet potato
  2 unit
• water
  6 c, 1¼ cup
• white rice
  3 c

🍳 Cookware

• small pot
• heavy-bottomed pan
• small bowl
• large pot
• small bowl

1. 

   1

   Wash and dry produce. In a small pot , combine white rice , water , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15-18 minutes . Keep covered off heat until ready to serve.

   white rice: 1.5 c, water: 1¼ cup, salt
2. 

   2

   While rice cooks, using a heavy-bottomed pan , finely crush peanuts in their bag. Halve, peel, and thinly slice onion . Peel and mince or grate ginger . Trim and quarter sweet potato lengthwise; slice crosswise into ½-inch-thick quarter-moons.

   peanuts: 2 oz, onion: 2 unit, ginger: 2 thumb, sweet potato: 2 unit
3. 

   3

   In a small bowl , combine garlic powder , dried thyme , cumin , garam masala , sugar , salt , and black pepper . (For 4 servings, use sugar and salt .)

   garlic powder: 2 tsp, dried thyme: 2 tsp, cumin: 2 tsp, garam masala: 2 tsp, sugar: 1 tsp, salt: 2 tsp, black pepper, sugar: 2 tsp, salt: 4 tsp
4. 

   4

   Heat a large pot over medium heat. Add peanuts; toast, stirring frequently, until fragrant and lightly browned, ⏱️ 1-2 minutes . Carefully transfer 2 tsp peanuts to a small bowl for serving. Add a olive oil to pot with remaining peanuts. Stir in onion, ginger, sweet potato, and spice blend until everything is thoroughly coated. Cook, stirring frequently, until onion is slightly softened and translucent, ⏱️ 5-7 minutes (if pan seems dry, add another olive oil ). Stir in crushed tomatoes , cannellini beans and their liquid, half the peanut butter , and water . Bring to a boil, then reduce to a simmer. Cover and cook, stirring occasionally, until stew begins to thicken, ⏱️ 20 minutes . (For 4 servings, use all the peanut butter and water .)

   olive oil, olive oil, crushed tomatoes: 2 unit, cannellini beans: 2 unit, peanut butter: 1 unit, water: 2 c, peanut butter, water: 4 c
5. 

   5

   Meanwhile, pick leaves from cilantro stems. Once stew has cooked ⏱️ 20 minutes total, increase heat under pot to medium. Cook, uncovered, stirring occasionally, until stew is thickened, ⏱️ 10 minutes more. Turn off heat. Taste and season with salt , black pepper , and as many chili flakes as you like.

   cilantro: ½ ounce, salt, black pepper, chili flakes: 2 tsp
6. 

   6

   Fluff white rice with a fork. Divide rice and stew between shallow bowls in separate sections. Garnish with cilantro leaves and reserved peanuts (if you like things spicy, sprinkle with any remaining chili flakes !). Serve.

   white rice: 1.5 c, cilantro, peanuts, chili flakes