Peanut stew with rice

2 tablespoons butter
1 onion, coarsely chopped
1 teaspoon crushed red pepper flakes
1 head garlic, minced
fresh ginger, minced (about 2 tablespoons, maybe)
2 medium sweet potatoes, diced
1 red bell pepper, chopped
70g cup peanuts, crushed with mortar & pestle
1 litre stock
1 can diced tomatoes
250g peanut butter (preferably natural, just peanuts)
1 bunch spring onions to garnish
1 lime

• Cook the onions and red pepper flakes in half the butter over medium heat, stirring occasionally.
• After ~5 minutes add the garlic, ginger, potatoes, red bell pepper, and peanuts. 
• Continue to cook for awhile longer, maybe 10 minutes, just until the potatoes start to soften a bit. Add more butter if things begin to stick to the bottom of the pot.  
• Add the stock, remove from heat, and blend briefly with a stick blender thicken the broth, keeping the soup pretty chunky. 
• Put back on the burner, add the tomatoes (with juice) and the peanut butter. I ended up adding another couple cups of water and a boullion cube, and some ground cayenne pepper and black pepper, and then I just let it simmer for 1/2 an hour or so. 
• Towards the end I added the juice from one lime, and chopped up the spring onions to serve over the top.

I served this over jasmine rice:

Bring 1 cup water, 1/2 cup white wine to a boil, along with 1 tablespoon of butter and a pinch of salt. Stir in one cup rice, lower heat, and let simmer, covered, for 15 minutes or until all the water is absorbed. Remove from heat and let rest for another 10 minutes.

Adapted from Jesse M.R's friend Emily's blog: http://emmanyc.blogspot.co.uk/2007/12/peanut-stew-with-rice.html

Roasted Garlic

Ingredients

One or more whole heads of garlic.

Method

1 Preheat your oven to 200° C.

2 Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic.

 

3 Place the garlic heads in a baking pan, cut side up. (A muffin pan works great for this, as it keeps the garlic bulbs from rolling around.) Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves. Cover the bulb with aluminum foil. Bake at 400°F (205°C) for 30-35 minutes, or until the cloves feel soft when pressed.

 

4 Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Eat as is or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.

Source: http://www.simplyrecipes.com/recipes/roasted_garlic