This recipe originally came from Real Simple magazine, though I made a few adjustments. What better to compliment South African wine than with some local cuisine? To be honest, I am not sure how authentic this recipe really is, as African is one global cuisine of which I know the least. This soup, however, is an all-in-one dish of substance: vegetables, protein from peanuts and peanut butter, and grains. The peanut butter ups the calorie content, making it heavier than most soups, but offers a vegan stew that really sticks to your ribs (yes, pun intended).
The original recipe called for chicken stock, which I substituted with Simple Garlic Broth. Another vegan option would be vegetable stock. Because I used garlic stock, I omitted the garlic in this recipe. If you are using chicken or vegetable stock, also add 1 clove of minced garlic and 1 tbsp of oil to saute. I also used diced tomatoes with basil and oregano for an earthier flavor.
African Peanut Stew
adapted from Real Simple
1 (28 oz) can chopped tomatoes (do not drain)
1 (6 oz) can tomato paste
3 large carrots, peeled, halved lengthwise, and thinly sliced
1/2 cup creamy peanut butter
4 cups garlic broth
1 tbsp balsamic vinegar
2 tsp sea salt
1/4 tsp cayenne pepper
1 cup uncooked white rice
6 green onions, chopped
1/4 cup roasted peanuts, coarsely chopped
In a large stockpot, combine tomatoes, tomato paste, carrots, peanut butter, broth, vinegar, salt, and cayenne pepper. Whisk together over medium heat. Bring to a boil. Add rice and reduce heat to low. Cover and cook for 20 minutes.
Ladle into bowls and top with green onions and peanuts.
