This creamy African spiced peanut stew is mildly hot, rich and satisfying.
2 tablespoons organic extra virgin coconut oil
1 teaspoon organic ground allspice
1 teaspoon organic ground cayenne
1 teaspoon organic ground coriander
1 teaspoon organic ground fenugreek
1 cup brown teff grain
½ cup organic brown lentils, rinsed
6 cups boiling water
1 ½ cups organic carrots, sliced
1 ½ cup organic parsnips, sliced
1 ¾ cups organic diced tomatoes
1 cup organic smooth peanut butter
2 cups organic cilantro, chopped
1 teaspoon sea salt or to taste
Melt 2 tablespoons of coconut oil in a 6 quart stock pot over medium heat. Add allspice, cayenne, coriander, fenugreek, teff, lentils and sauté for about 3 minutes to season teff and lentils. Lower the heat and slowly add boiling water. Simmer for about 15-20 minutes or until lentils soften. Add carrots, parsnips; simmer until tender about 10 minutes. Stir in tomatoes, peanut butter, cilantro and salt. Turn off the heat. Taste and adjust the seasonings, if desired. Ladle into bowls and serve immediately.
African Peanut Stew Recipe Copyright © 2018 Leslie Cerier. All Rights Reserved to Leslie Cerier.
Photos by Tracey Eller