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| Groundnut Stew (Jacobi) Recipe |
Category: Stews
Rating:
N/A
Servings: 4
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Ingredients
1 tablespoon peanut oil
1 cup chopped onion
1 1/2 cup chopped green bell pepper
2 cloves garlic; minced
1 piece half-inch ginger root; peeled and chopped
1/2 cup smooth peanut butter
4 canned plum tomatoes; coarsely chopped (from 4
1 cup liquid from tomatoes
1 teaspoon unbleached cane sugar or dried suga; rcane juice
1/2 teaspoon ground cinnamon
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
1 pinch dried hot pepper flakes or 1/2 tsp; pepper flakes, to taste
1 cup roasted vegetable stock; or water
1 1/2 tablespoon fresh lemon juice
16 oz firm regular tofu; pressed and cut into 1 cu
1 salt and freshly ground pepper
Cooking Directions:
In a medium skillet with a cover, heat the oil. Saute the onion and green pepper until the onion is translucent, about 5 minutes, stirring occasionally. Add the garlic and ginger and cook 2 minutes longer. Mix in the peanut butter, tomatoes, sugar, cinnamon, thyme, allspice, and pepper flakes. Stir in the stock and mix until all the ingredients are well blended and the peanut butter is completely dissolved. Blend in the lemon juice.
Mix the tofu into the peanut mixture. Bring to a boil, reduce the heat, and simmer the stew until the sauce is thick, about 15 minutes, stirring occasionally to prevent sticking. Serve accompanied by cooked rice. This dish keeps 2-3 days in the refrigerator. Adjust the seasoning after reheating.
Notes: Pantry: firm Azumaya or Vitasoy tofu. E-Mail our customer service custsrv@vitasoy-usa.com with any questions or comments regarding Vitasoy product line.
Supplied by http://www.vitasoy-usa.com/recipe1.html on Apr 21, 1998, converted by MC_Buster.
Recipe by: SOY! Cookbook, by Dana Jacobi (ed.)
stews
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