West African Peanut Stew
By: Chef Sam Gasbarro and HealthySchoolRecipes.com.
½ cup oil, vegetable
4 ¼ pounds onion, frozen, chopped
7 ¼ ounces (or 1 ½ cup) garlic, fresh, minced
5 ounces (or 1 ½ cup) ginger, fresh, minced
1 ½ ounce (or 5 tablespoons) cumin, ground
12 ounces (or 1 ¼ cup) tomato paste
4 ¾ pounds (or 8 5/8 cups) peanut butter, creamy
8 quarts, 1 cup stock, vegetable
8 ¾ pounds sweet potato, frozen, cubed or pre-cubed fresh
4 ½ pound spinach, frozen, chopped, thawed and drained of excess water
8 ounces (or 1 cup) lime juice, fresh
2 pounds (or 6 ½ cups) peanuts, roasted, chopped (granules)
(Note: 1 pound=about 3 ¼ cups peanut granules)
1 ¼ cups cilantro, fresh (optional)
This recipe is scaled for K-12 school food service. For more information about peanuts in school food service, visit PeanutsinSchools.org. Find the recipe for home cooks here.
In a steam-jacketed kettle or tilt skillet over medium heat, warm the oil. Add the onion, garlic, ginger, cumin. Stir together and cook until onion is translucent (about 5-7 minutes). This cooking time may increase with larger volume. Add the tomato paste and stir until well distributed in onion mixture.
Add the peanut butter. Mix into vegetable mixture well. Add 2 quarts vegetable stock, whisk to combine well with peanut butter mixture. Once combined, add remaining stock. (adding stock in batches helps to more evenly distribute peanut butter mixture into vegetable stock).
Bring to a boil. Add sweet potato. Reduce heat to medium-low, cover and cook for 15-20 minutes or until sweet potatoes are tender. (If using fresh sweet potatoes, cook for 30 minutes).
Add the chopped spinach to the pot, stir, then continue -to cook for another 15 minutes. (Make sure to use drained spinach or else stew will be too watery). Using the back of the spoon, mash some of the sweet potato to help thicken the broth. Boil uncovered for 5 minutes. Stir in lime juice.
Serve over steamed brown rice. Garnish with peanuts (2 tablespoons per serving) and 1 teaspoon cilantro (optional).
Crediting: 1 ½ cup portion provides: 2 oz m/ma; ½ cup red/orange vegetable; 1/8 cup dark leafy green vegetable; 1/8 cup of other vegetable.
Nutrients Per serving
|Saturated Fat||5||g||Dietary Fiber||7.9||g|