African Peanut And Squash Stew

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 1 -2 minced hot chili pepper, to your taste, seeded and chopped
• 1 1/2 teaspoons peeled and grated fresh ginger
• 1/2 tablespoon light brown sugar
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1 1/2 lbs winter squash, seeded, peeled, and cut into bite-size cubes (about 3 1/2 cups, such as butternut or buttercup)
• 1 1/2 cups water
• 1/4 cup creamy natural-style peanut butter
• salt & freshly ground black pepper
• 1 1/2 cups frozen black-eyed peas, cooked, cooled or 1 (15 ounce) can black-eyed peas, drained and rinsed
• 1/2 cup chopped unsalted dry roasted peanuts

Recipe

• 1 heat the oil in a large saucepan over medium heat.
• 2 add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes.
• 3 stir in the garlic, chiles, ginger, brown sugar, cinnamon, and cumin and cook for 1 minute.
• 4 add the squash and stir to coat with the spices.
• 5 add 1 ¼ cup of the water and salt and pepper to taste.
• 6 bring to a boil, then reduce the heat to low.
• 7 put the peanut butter in a small bowl and slowly add the remaining ¼ cup water, stirring until smooth.
• 8 stir the peanut butter mixture into the stew, cover, and simmer until the vegetables are tender, about 30 minutes.
• 9 allow 10 minutes before the end of the cooking time, add the black-eyed peas and peanuts and simmer until heated through.
• 10 before serving, taste to adjust the seasonings.