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Friday, December 16, 2005

Groundnut Harvest Stew


1 package (pound) of dried black eyed peas
1 large butternut squash, cubed.
4 medium onions, chopped coarsely.
2 medium tomatoes, seeded and chopped
4 jalapenos, chopped finely
1 jar natural salted creamy peanut butter.
1 package (32 oz) organic vegetable broth
4 tbs salted butter
Cumin, cinnamon, garlic powder, kosher salt


1) Soak black eyed peas overnight.
2) Saute onion, tomatoes, and jalapenos in butter for 10 minutes.
3) Drain black eyed peas and add them with vegetable broth.
4) Simmer for 45 minutes, stirring regularly.
5) Add butternut squash and generous amounts of salt, cumin, garlic and cinnamon.
6) Simmer for another 45 minutes (or until squash and black eyed peas are largely cooked). Stir regularly. Add additional water if necessary.
7) Mix peanut butter with a a cup and 1/2 of water until it becomes soupy.
8) Add peanut butter / water mixture and simmer for an additional 20 minutes.
9) Add a boatload of additional cumin and cinnamon.
10) Simmer and stir until thickened.


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