About the Recipe
Peanuts (or groundnuts) are a staple ingredient in many African countries and a version of this dish can be found in most West and Central African cuisines. I combined recipes from different countries to use up the ingredients I had on hand.
If you do recreate this recipe feel free to switch out or add new ingredients. For example, you can replace the squash with sweet potatoes or you can add black-eyed peas. The beans will make it a lot denser which I think will be perfect in the colder months. I served the stew with home-made flatbread. You can also serve it with rice.
1 large white onion
thumb size fresh ginger
5 pieces fresh ginger
2 seeded fresh chili
250g canned or fresh tomatoes
2 tbs tomato concentrate
4 tabs oil
1 tsp each ground cumin, coriander, turmeric & chilli powder or paprika
1 Veggie cube
250g smoked tofu diced
250g diced butternut squash
4 tbsp smooth peanut butter
1 lemon juiced
Salt & pepper
To a blender add the onion, garlic, ginger, chilli, fresh or canned tomatoes, tomato concentrate, veggie cube and blend until smooth.
In a medium sized pan heat oil. When the oil slightly hot, add the sauce from the blender and cook for about 10 mins stirring occasionally.
Add all the remaining dry spices, peanut butter, and the diced squash.
Cook with the lid on for about 10 more mins stirring frequently and adding a dash of water when necessary to prevent sticking.
Add the smoked tofu and cook for an additional 5- 10 mins.
Remove from heat and finish by adding lemon juice, fresh coriander, and more salt and pepper if necessary.
Serve with any other flat bread or grain of your choice.