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
