This stew is very tasty, but a bit frustrating concerning the freshly made peanut butter because it uses a lot at once. Peanut peeling time again! This is the recipe I used. I changed some things, and as it is in german, I'll translate it here. Serves 4, together with your favorite grains. I froze the leftovers, and will try to make Injera when I thaw it again.
Preparation time: about 45 minutes
Suggested music: I do not have any african music, but I listened to Irfan during cooking
- 1 onion
- 2 carrots
- 1 small (!) cabbage (mine was small and it was still a lot... consider using half a cabbage)
- (the original recipe uses 1 red bell pepper in addition)
- oil for sauteing
- 1 teaspoon cumin
- chili flakes (amount depending on your flakes and your taste buds)
- 1 tablespoon mustard
- 1 can tomatoes
- 250 mL vegetable stock
- 1 teaspoon thyme
- 1/2 teaspoon paprika
- 4 tablespoons peanut butter
- 1 can kidney beans
- 1 can corn
- juice from two oranges (original recipe uses mango juice, to taste)
- salt & pepper
What to do:
- Dice the onions. Peel the carrots and cut into smaller pieces. Peel the cabbage or wash the outer parts and cut into stripes.
- In a large pot, heat the oil. Saute the onions and carrots (and bell pepper, if using) until the onions soften. Add chili, cumin and mustard and stir for a minute. Add the cabbage.
- After a few minutes, and before the cabbage gets burned, add the tomatoes and vegetable stock, plus the thyme, paprika and peanut butter. Let simmer for 10 minutes (until the cabbage is soft).
- Wash the kidney beans and remove the liquid from the corn. Add to the stew and heat through.
- Add orange juice and salt & pepper to taste.